Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potenti...

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Salvato in:
Dettagli Bibliografici
Pubblicato in:Microorganisms
Autori principali: Munekata, Paulo E. S., Pateiro, Mirian, Zhang, Wangang, Domínguez, Rubén, Xing, Lujuan, Fierro, Elena Movilla, Lorenzo, José M.
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2020
Soggetti:
Review
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7700683/
https://ncbi.nlm.nih.gov/pubmed/33233327
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8111833
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