Probiotic characterization of a commercial starter culture used in the fermentation of sausages

Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, comp...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2021-06, Vol.41 (suppl 1), p.240-246
Hauptverfasser:	MAFRA, Jéssica Ferreira, CRUZ, Alexsandra Iarlen Cabral, SANTANA, Tiago Sampaio de, FERREIRA, Mariza Alves, ARAÚJO, Floricea Magalhães, EVANGELISTA-BARRETO, Norma Suely
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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