In Vitro Preliminary Characterization of <i>Lactiplantibacillus plantarum</i> BG112 for Use as a Starter Culture for Industrial Dry-Fermented Meats
The objective of this study was to perform a preliminary in vitro characterization of <i>Lactiplantibacillus plantarum</i> BG112, assessing its safety and technological features for potential application as a culture starter for an industrial fermented dry meat product. In vitro assays assessed its...
Збережено в:
| Автори: | , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2025-07-01
|
| Серія: | Fermentation |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2311-5637/11/7/403 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|