Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification

Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification

The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial species, including bacteria and their secondary me...

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Bibliographic Details
Main Authors: Dibyajit Lahiri, Moupriya Nag, Tanmay Sarkar, Rina Rani Ray, Mohammad Ali Shariati, Maksim Rebezov, Sneh Punia Bangar, José M. Lorenzo, Rubén Domínguez
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
food safety
food fortification
food microbiology
shelf-life
antimicrobial metabolites
Online Access:https://www.mdpi.com/2304-8158/11/18/2792

Internet

https://www.mdpi.com/2304-8158/11/18/2792

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