Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of ferm...

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Bibliographic Details
Main Authors: Juliana Nogueira Ruiz, Nilda D. Montes Villanueva, Carmen Silvia Favaro-Trindade, Carmen J. Contreras-Castillo
Format: Article
Language:English
Published: Universidade de São Paulo 2014-06-01
Series:Scientia Agricola
Subjects:
Lactobacillus acidophilus
Bifidobacterium lactis
fermented meat sausage
functional food
sensory acceptance
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005&tlng=en

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