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Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka".
Todorov, Svetoslav Dimitrov; Stojanovski, Saso; Iliev, Ilia; Moncheva, Penka; Nero, Luis Augusto; Ivanova, Iskra Vitanova.
Afiliación
  • Todorov SD; Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil. Electronic address: slavi310570@abv.bg.
  • Stojanovski S; Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria.
  • Iliev I; Department of Biochemistry and Microbiology, Faculty of Biology, Plovdiv University "Paisii Hilendarski", Plovdiv, Bulgaria.
  • Moncheva P; Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria.
  • Nero LA; Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil.
  • Ivanova IV; Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil; Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria.
Braz J Microbiol ; 48(3): 576-586, 2017.
Article en En | MEDLINE | ID: mdl-28552660
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lactobacillales / Productos de la Carne Límite: Animals Idioma: En Revista: Braz J Microbiol Año: 2017 Tipo del documento: Article Pais de publicación: Brasil
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lactobacillales / Productos de la Carne Límite: Animals Idioma: En Revista: Braz J Microbiol Año: 2017 Tipo del documento: Article Pais de publicación: Brasil