Safety and functional aspects of pre-selected pediococci for probiotic use in Iberian dry-fermented sausages

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1138-1145

  Ruiz Moyano, Santiago ^a   Martín, Alberto ^a   Benito, María José ^a   Hernández, Alejandro ^a   Casquete, Rocío ^a   de Guía Córdoba, María ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Iberian dry fermented sausages; Pediococcus acidilactici SP979; Probiotic

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIBIOTIC RESISTANCE; BIOGENIC AMINES; D-LACTIC ACID; FERMENTED SAUSAGES; FOOD-BORNE PATHOGENS; FUNCTIONAL ASPECTS; FUNCTIONAL CHARACTERISTICS; IN-VITRO; INTESTINAL EPITHELIUM; LISTERIA MONOCYTOGENES; PATHOGENIC BACTERIUM; PEDIOCOCCUS ACIDILACTICI SP979; PRE-SELECTED; PROBIOTIC; PROBIOTICS; STAPHYLOCOCCUS AUREUS; STARTER CULTURES;

ADHESION; AMINES; ANTIBIOTICS; BACTERIA; BODY FLUIDS; CELL ADHESION; CELL CULTURE; CURING; FOOD SAFETY; LACTIC ACID; MANUFACTURE; STRAIN;

MEATS;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; PEDIOCOCCUS ACIDILACTICI; SALMONELLA CHOLERAESUIS; STAPHYLOCOCCUS AUREUS; SUIDAE;

EID: 77955576396     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02244.x     Document Type: Article

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