Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 4, 2013, Pages 331-348

  Rouhi, M ^a   Sohrabvandi, S ^b   Mortazavian, A M ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Fermented sausage; probiotic; viability

Indexed keywords

BIFIDOBACTERIA; FERMENTED SAUSAGES; FUNCTIONAL FOODS; GASTROINTESTINAL TRACT; HEALTH BENEFITS; LACTIC ACID BACTERIA; MEAT PRODUCTS; PROBIOTIC CULTURES; PROBIOTIC PRODUCTS; PROBIOTICS; SENSORY CHARACTERISTICS; VIABILITY;

BACTERIA; CELL CULTURE; LACTIC ACID; MEATS; MICROBIOLOGY; FUNCTIONAL FOOD; MICROORGANISMS;

FOOD MICROBIOLOGY;

BACTERIA (MICROORGANISMS);

PROBIOTIC AGENT;

ANIMAL; BIFIDOBACTERIUM; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; GLYCOLYSIS; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLALES; MEAT; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; REVIEW; SENSATION;

ANIMALS; BIFIDOBACTERIUM; FERMENTATION; FOOD HANDLING; FOOD QUALITY; FOOD, PRESERVED; GLYCOLYSIS; HUMANS; LACTOBACILLALES; MEAT PRODUCTS; MICROBIAL VIABILITY; PROBIOTICS; SENSATION;

MLCS; MLOWN;

EID: 84872480619     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.531407     Document Type: Article

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