Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes of meat products. However, latest research results revealed that the usage of exopolysaccharide (EPS)‐forming lactic acid bacteria (LAB), which are able to produce EPS in situ during processing could be an...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Comprehensive reviews in food science and food safety 2020-11, Vol.19 (6), p.2932-2954
Hauptverfasser:	Loeffler, Myriam, Hilbig, Jonas, Velasco, Lina, Weiss, Jochen
Format:	Artikel
Sprache:	eng
Schlagworte:	exopolysaccharide detection Exopolysaccharides Fermentation Food Food additives in situ exopolysaccharide production Lactic acid Lactic acid bacteria Meat Meat industry Meat production Meat products meat quality Starter cultures Structure-function relationships
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!