Use of Food Spoilage and Safety Predictor for an “A Priori” Modeling of the Growth of Lactic Acid Bacteria in Fermented Smoked Fish Products

Fermentation is one of the oldest methods to assure the safety and quality of foods, and to prolong their shelf life. However, a successful fermentation relies on the correct kinetics depending on some factors (i.e., ingredients, preservatives, temperature, inoculum of starter cultures). Predictive...

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Autors principals:	Angela Racioppo, Daniela Campaniello, Milena Sinigaglia, Antonio Bevilacqua, Barbara Speranza, Maria Rosaria Corbo
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-03-01
Col·lecció:	Foods
Matèries:	predictive microbiology FSSP DoE smoke fermentation fish
Accés en línia:	https://www.mdpi.com/2304-8158/11/7/946
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