Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

Journal of the Science of Food and Agriculture

Volumn 98, Issue 6, 2018, Pages 2285-2294

  Blaiotta, Giuseppe ^a   Murru, Nicoletta ^a   Di Cerbo, Alessandro ^b   Romano, Raffaele ^a   Aponte, Maria ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

bovine salami; PCR DGGE; probiotic cultures; RAPD PCR; sensory analysis

Indexed keywords

PROBIOTIC AGENT;

ANALYSIS; ANIMAL; BOVINE; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS PLANTARUM; MEAT; METABOLISM; MICROBIOLOGY; TASTE;

ANIMALS; CATTLE; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS PLANTARUM; MEAT PRODUCTS; PROBIOTICS; TASTE;

EID: 85044431664     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8717     Document Type: Article

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