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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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Principais autores: María Inés Palacio, María Julia Ruiz, María Fernanda Vega, Analía Inés Etcheverría
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-07-01
Serier:Fermentation
Fag:
dry-fermented sausages
probiotic property
safety
fermented foods
Online adgang:https://www.mdpi.com/2311-5637/11/7/403
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