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...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2025-07-01
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| Serie: | Fermentation |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2311-5637/11/7/403 |
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