A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with <i>Lacticaseibacillus paracasei</i> DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms...

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Bibliographic Details
Main Authors: Aloizio Lemos de Lima, Carlos Alberto Guerra, Lucas Marques Costa, Vanessa Sales de Oliveira, Wilson José Fernandes Lemos Junior, Rosa Helena Luchese, André Fioravante Guerra
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Fermentation
Subjects:
biocontrol
biocin
heat-inactivated microorganism
food safety
sustainability
Online Access:https://www.mdpi.com/2311-5637/8/3/106

Internet

https://www.mdpi.com/2311-5637/8/3/106

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