Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages

LWT

Volumn 54, Issue 1, 2013, Pages 51-56

  Rubio, Raquel ^a   Aymerich, Teresa ^a   Bover Cid, Sara ^a   Guàrdia, M Dolors ^b   Arnau, Jacint ^b   Garriga, Margarita ^a  

^a Institute for Food and Agricultural Research and Technology   (Spain)

^b Food Technology Program   (Spain)

Author keywords

Competitiveness; Lactobacilli; Meat fermentation; RAPD PCR; Sensory analysis

Indexed keywords

BACILLI; COMPETITION; POLYMERASE CHAIN REACTION; SENSORY ANALYSIS;

COMPETITIVENESS; FERMENTED SAUSAGES; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; MEAT FERMENTATION; PROBIOTIC STRAIN; PROBIOTICS; RANDOMLY AMPLIFIED POLYMORPHIC DNA; RANDOMLY AMPLIFIED POLYMORPHIC DNA-PCR;

MEATS;

ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; POSIBACTERIA;

EID: 84879788626     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.05.014     Document Type: Article

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