Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, ca...

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Bibliographic Details
Main Authors: Nadia de L. Agüero, Laureano S. Frizzo, Arthur C. Ouwehand, Gonzalo Aleu, Marcelo R. Rosmini
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
probiotic
dry fermented sausages
healthy meats
lactobacillus
Online Access:https://www.mdpi.com/2304-8158/9/5/596

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