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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Hlavní autoři:	María Inés Palacio, María Julia Ruiz, María Fernanda Vega, Analía Inés Etcheverría
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-07-01
Edice:	Fermentation
Témata:	dry-fermented sausages probiotic property safety fermented foods
On-line přístup:	https://www.mdpi.com/2311-5637/11/7/403
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