The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis

Meat Science

Volumn 94, Issue 3, 2013, Pages 275-279

  Holko, I ^a   Hrabe J ^a   Salakova A ^b   Rada, V ^c  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b Dairy Research Institute   (Czech Republic)

^c CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Functional food; Lactic acid bacteria; Meat; Probiotic

Indexed keywords

BIFIDOBACTERIUM ANIMALIS; FERMENTED SAUSAGES; FUNCTIONAL FOODS; LACTIC ACID BACTERIA; LACTOBACILLUS ACIDOPHILUS; PROBIOTIC PRODUCTS; PROBIOTICS; TECHNOLOGICAL PROPERTIES;

MEATS;

BACILLI;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS;

PROBIOTIC AGENT;

ADULT; ANIMAL; BACTERIAL COUNT; BIFIDOBACTERIUM; FECES; FEMALE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS ACIDOPHILUS; MALE; MEAT; MICROBIOLOGY; MIDDLE AGED; PH; PHYSIOLOGY; SWINE; TASTE; ARTICLE;

ADULT; ANIMALS; BIFIDOBACTERIUM; COLONY COUNT, MICROBIAL; FECES; FEMALE; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; MALE; MEAT PRODUCTS; MIDDLE AGED; PROBIOTICS; SWINE; TASTE;

EID: 84876337100     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.03.005     Document Type: Article

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