Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 839-847

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

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Iberian dry fermented sausages; L. fermentum HL57; P. acidilactici SP979; Probiotics

Indexed keywords

PROBIOTIC AGENT;

ANIMAL; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS FERMENTUM; MEAT; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; REVIEW; TASTE;

ANIMALS; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS FERMENTUM; MEAT PRODUCTS; PEDIOCOCCUS; PROBIOTICS; TASTE;

LACTOBACILLUS FERMENTUM; PEDIOCOCCUS ACIDILACTICI;

EID: 79955838817     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.01.006     Document Type: Review

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