Lactobacillus curvatus from fermented sausages as new probiotic functional foods-Reference-Cited by-同舟云学术

Lactobacillus curvatus from fermented sausages as new probiotic functional foods

Published:2021-08-20 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PETROVIĆ Tanja Žugić¹^ORCID,ILIĆ Predrag²,GRUJOVIĆ Mirjana¹,MLADENOVIĆ Katarina¹,KOCIĆ-TANACKOV Sunčica³,ČOMIĆ Ljiljana¹

Affiliation:

1. University of Kragujevac, Serbia

2. College of Agriculture and Food Technology, Serbia

3. University of Novi Sad, Serbia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst17121.pdf

Reference58 articles.

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2. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production. An update;Ammor M. S.;Meat Science,2007

3. Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries;Aquilanti L.;International Food Research Journal,2016

4. In-vitro probiotic potential of lactic acid bacteria isolated from ‘Wakalim’ a traditional Ethiopian fermented beef sausage;Bacha K.;Ethiopian Journal of Health Sciences,2009

5. Probiotic potential and safety properties of Lactobacillus plantarum from Slovak Bryndza Cheese;Belicová A.;BioMed Research International,2013

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