The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts-Reference-Cited by-同舟云学术

The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

Published:2019-05-08 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Bartkiene Elena,Bartkevics Vadims,Mozuriene Erika,Lele Vita,Zadeike Daiva,Juodeikiene Grazina

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

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3. The effects of Satureja hortensis L. Essential oil on the growth and survival of Salmonella typhimorium in minced poultry meat during refrigerated storage;Azimi;J. Kermanshah Univ. Med. Sci,2018

4. The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages;Bartkiene;Food Control,2017

5. The use of tomato powder fermented with pediococcus pentosaceus and lactobacillus sakei for the ready-to-cook minced meat quality improvement;Bartkiene;Food Technol. Biotechnol.

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