Lactic acid bacteria and their importance in the biopreservation of meat and meat product: a review

Abstract Keeping a food free of risk to human health becomes a challenge for producers and the scientific community. This challenge becomes more complex in certain products such as beef that could present microbial contamination that accelerates the decomposition process of the meat and limits its s...

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Hlavní autoři:	L. M. Carriel, Á. Opitz, J. Navarro, R. J. Herrera-Feijoo, M. Leyton, D. Valdebenito, A. Vivero, S. A. G. Rivera, N. Sepúlveda, J. Quiñones
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Instituto Internacional de Ecologia 2025-12-01
Edice:	Brazilian Journal of Biology
Témata:	bacteriocins meat quality fermentation food safety natural preservatives
On-line přístup:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842025000100458&lng=en&tlng=en
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