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Lactococcus lactis ssp. lactis as Potential Functional Starter Culture

The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis...

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Principais autores: Jadranka Frece, Jelena Cvrtila, Ivana Topić, Frane Delaš, Ksenija Markov
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2014-01-01
coleção:Food Technology and Biotechnology
Assuntos:
horsemeat sausages
in vitro adhesion
natural microflora
technological and functional characterisation
Acesso em linha:https://hrcak.srce.hr/file/193461
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