Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties

Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties

Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the products. Starter cultures are mainly represented by lactic acid bacteria (LAB), which may also be bioprotective agents controlling the fermentation process, the native microbiota and pathogen outgrowth...

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Bibliographic Details
Main Authors: Ivana Nikodinoska, Giulia Tabanelli, Loredana Baffoni, Fausto Gardini, Francesca Gaggìa, Federica Barbieri, Diana Di Gioia
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
lactic acid bacteria
starter cultures
fermented sausages
traditional meat products
Online Access:https://www.mdpi.com/2304-8158/12/4/727

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https://www.mdpi.com/2304-8158/12/4/727

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