Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology

Foods - Switzerland
doi 10.3390/foods9030338
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MDPI AG

Related search

Enumeration, Identification and Safety Proprieties of Lactic Acid Bacteria Isolated From Pork Sausage

Arquivo Brasileiro de Medicina Veterinaria e Zootecnia
Veterinary
2015English

Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage

Journal of the Korean Society of Food Science and Nutrition
NutritionFood ScienceDietetics
2014English

Lactic Acid Bacteria as Protective Cultures in Fermented Pork Meat to Prevent Clostridium Spp. Growth

International Journal of Food Microbiology
RiskMicrobiologyFood ScienceReliabilitySafetyMedicineQuality
2016English

Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria

Journal of Microbiology, Biotechnology and Food Sciences
BiotechnologyMolecular BiologyMicrobiologyFood Science
2016English

Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho
1978English

Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages

Nihon Chikusan Gakkaiho
1983English

Lactic Acid Bacteria in Philippine Traditional Fermented Foods

2013English

Lactic Acid Bacteria Found in Fermented Fish in Thailand.

Journal of General and Applied Microbiology
MedicineApplied MicrobiologyMicrobiologyBiotechnology
1998English

Hypolipidemic Effects of Lactic Acid Bacteria Fermented Cereal in Rats

Lipids in Health and Disease
BiochemistryEndocrinologyClinical BiochemistryMetabolismDiabetes
2012English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy