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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