Technological Parameters, Anti-<i>Listeria</i> Activity, Biogenic Amines Formation and Degradation Ability of <i>L. plantarum</i> Strains Isolated from Sheep-Fermented Sausage
The aim of this work was to identify and characterize, from a technological and safety point of view, the lactic acid bacteria (LAB) isolated from traditional sheep-fermented sausage. First, LABs were identified then were screened for some technological parameters such as acidifying and growth abili...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/9/9/1895 |