Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages.

de L Agüero, Nadia; Frizzo, Laureano S; Ouwehand, Arthur C; Aleu, Gonzalo; Rosmini, Marcelo R

de L Agüero, Nadia; Frizzo, Laureano S; Ouwehand, Arthur C; Aleu, Gonzalo; Rosmini, Marcelo R.

Afiliação

de L Agüero N; Faculty of Agricultural Sciences, Catholic University of Córdoba, 5000 Cordoba, Argentina.
Frizzo LS; Laboratory of Food Analysis "Rodolfo Oscar DALLA SANTINA", Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), 3080 Esperanza, Argentina.
Ouwehand AC; Department of Public Health, Faculty of Veterinary Science, National University of Litoral, 3080 Esperanza, Argentina.
Aleu G; Global Health and Nutrition Sciences, DuPont Nutrition and Biosciences, 02460 Kantvik, Finland.
Rosmini MR; Global Health and Nutrition Sciences, DuPont Nutrition and Biosciences, 02460 Kantvik, Finland.

Foods ; 9(5)2020 May 07.

Article em En | MEDLINE | ID: mdl-32392743

Palavras-chave

dry fermented sausages; healthy meats; lactobacillus; probiotic

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Argentina País de publicação: Suíça

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