Influence of Lactobacillus curvatus and Lactococcus lactis subsp. lactis on the shelf life of sausages in vacuum packaging
Boiled meat products, including sausages, are perishable items, making them potentially hazardous and requiring the use of preservatives. Promising preservatives for sausages include starter cultures of lactic acid microorganisms, which act as antagonists to pathogenic and opportunistic bacteria. Th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Oles Honchar Dnipro National University
2024-04-01
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| Series: | Regulatory Mechanisms in Biosystems |
| Subjects: | |
| Online Access: | https://medicine.dp.ua/index.php/med/article/view/995 |