Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 16, Issue 2, 2017, Pages 119-126

  Kȩska, Paulina ^a   Stadnik, Joanna ^a   Zielińska, Dorota ^b   Kołozyn Krajewska, Danuta ^b  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Bacteriocins; Dry cured meat products; LAB

Indexed keywords

BACTERIA; CURING; DRYING; ENZYMES; FERMENTATION; HEALTH RISKS; LACTIC ACID; LOSSES; MEATS; NUTRITION;

BACTERIOCINS; BIOCHEMICAL REACTIONS; DRY-CURED MEAT PRODUCTS; LACTIC ACID BACTERIA; MICROBIAL CONTAMINATION; MICROBIAL QUALITY; SENSORY QUALITIES; STARTER CULTURES;

SPOILAGE;

ANTIINFECTIVE AGENT; BACTERIAL DNA; BACTERIOCIN;

BACTERIAL COUNT; BIOSYNTHESIS; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD CONTROL; GRAM POSITIVE BACTERIUM; ISOLATION AND PURIFICATION; MEAT; METABOLISM; MICROBIOLOGY; PREVENTION AND CONTROL; PRODUCT SAFETY;

ANTI-BACTERIAL AGENTS; BACTERIOCINS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DNA, BACTERIAL; FERMENTED FOODS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; GRAM-POSITIVE BACTERIA; MEAT PRODUCTS;

EID: 85047290307     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.0466     Document Type: Review

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