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Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage.
Sirini, Noelí; Stegmayer, María; Ruiz, María J; Cuffia, Facundo; Rossler, Eugenia; Otero, José; Soto, Lorena; Lorenzo, José M; Pérez-Álvarez, José Ángel; Rosmini, Marcelo; Frizzo, Laureano.
Afiliação
  • Sirini N; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina.
  • Stegmayer M; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina.
  • Ruiz MJ; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina.
  • Cuffia F; Institute of Food Technology/Sensory Analysis Department, Faculty of Chemical Engineering, National University of the Litoral (UNL), 1° de Mayo 3250, Santa Fe, Santa Fe, Argentina.
  • Rossler E; Laboratory for the Analysis of fodder concentrates and agricultural supplies of the Faculty of Agricultural Sciences (FCA), National University of the Litoral (UNL), R.P Kreder 2805- S3080, Argentina.
  • Otero J; Department of Public Health, Faculty of Veterinary Science, National University of the Litoral, (UNL) Esperanza, Province of Santa Fe, Argentina.
  • Soto L; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty o
  • Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain.
  • Pérez-Álvarez JÁ; IPOA Research Group (UMH-1 Grupo REVIV-Generalitat Valenciana), Dept Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra Beniel, Km 3.2, 03312 Orihuela, Spain.
  • Rosmini M; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty o
  • Frizzo L; Laboratory of Food Analysis ¨Med. Vet R. Dalla Santina¨, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral (UNL)- National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty o
Meat Sci ; 200: 109166, 2023 Jun.
Article em En | MEDLINE | ID: mdl-36996731
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Probióticos / Microbiologia de Alimentos / Produtos da Carne Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Argentina País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Probióticos / Microbiologia de Alimentos / Produtos da Carne Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Argentina País de publicação: Reino Unido