Evaluation of the Growth Kinetics of Lactobacillus Plantarum ATCC 8014 on a Medium Based on Hydrolyzed Bovine Blood Plasma at Laboratory and Bench-Scale Levels and Its Application as a Starter Culture in a Meat Product
Lactobacilli are used in food because of their beneficial effect on human health and their biopreservative activity in matured meat products. The objective of this work was to study the growth kinetics of <i>Lactobacillus plantarum</i> ATCC 8014 by submerged fermentation at laboratory an...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/6/2/45 |