Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components

Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components

Introduction. Various cultures of microorganisms have recently been used to accelerate technological processes. In this regard, it appears highly relevant to study the action of beneficial microorganisms on the components of food systems. Study objects and methods. The study objects included a mode...

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Bibliographic Details
Main Authors: Ivankin Andrey N., Verevkin Alehey N., Efremov Alexander S., Vostrikova Natalia L., Kulikovskii Andrey V., Baburina Marina I.
Format: Article
Language:English
Published: Kemerovo State University 2020-10-01
Series:Foods and Raw Materials
Subjects:
sensory properties
lactobacillus plantarum
staphylococcus carnosus
food systems
meat products
microorganisms
Online Access:http://jfrm.ru/files/archive/16/Ivankin.pdf

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