Evaluation of a bacteriocinogenic Lactobacillus plantarum strain on the microbiological characteristics of “Alheira de Vitela”
Lactic Acid Bacteria (LAB) and their bacteriocins can be successfully used as natural preservatives in meat products. This work aimed to investigate the effect of fresh and lyophilized starter cultures of an autochthonous bacteriocinogenic LAB strain (<em>Lactobacillus plantarum</em> ST1...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2019-03-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/10.3934/agrfood.2019.2.223/fulltext.html |