The Possibility of Using the Probiotic Starter Culture <i>Lacticaseibacillus rhamnosus</i> LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions

Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether...

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Bibliografiske detaljer

Principais autores:	Katarzyna Neffe-Skocińska, Anna Okoń, Dorota Zielińska, Piotr Szymański, Barbara Sionek, Danuta Kołożyn-Krajewska
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2020-06-01
Serier:	Applied Sciences
Fag:	probiotic starter culture dry fermented meat industrial production microbiological quality physicochemical quality safety
Online adgang:	https://www.mdpi.com/2076-3417/10/12/4311
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