Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis.

Stegmayer, María Ángeles; Sirini, Noelí Estefanía; Ruiz, María Julia; Soto, Lorena Paola; Zbrun, María Virginia; Lorenzo, José Manuel; Signorini, Marcelo Lisandro; Frizzo, Laureano Sebastián

Stegmayer, María Ángeles; Sirini, Noelí Estefanía; Ruiz, María Julia; Soto, Lorena Paola; Zbrun, María Virginia; Lorenzo, José Manuel; Signorini, Marcelo Lisandro; Frizzo, Laureano Sebastián.

Afiliação

Stegmayer MÁ; Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Kreder 2805, (S3080HOF), Esperanza, Province of Santa Fe, Argentina.
Sirini NE; Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Kreder 2805, (S3080HOF), Esperanza, Province of Santa Fe, Argentina.
Ruiz MJ; Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Kreder 2805, (S3080HOF), Esperanza, Province of Santa Fe, Argentina.
Soto LP; Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Kreder 2805, (S3080HOF), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterin
Zbrun MV; Instituto de Investigación de la Cadena Láctea (INTA-CONICET), Rafaela, Argentina; Department of Public Health, Faculty of Veterinary Science-Litoral National University, Kreder 2805, (S3080HOF), Esperanza, Province of Santa Fe, Argentina.
Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain.
Signorini ML; Instituto de Investigación de la Cadena Láctea (INTA-CONICET), Rafaela, Argentina; Department of Public Health, Faculty of Veterinary Science-Litoral National University, Kreder 2805, (S3080HOF), Esperanza, Province of Santa Fe, Argentina. Electronic address: signorini.marcelo@inta.gob.ar.
Frizzo LS; Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Kreder 2805, (S3080HOF), Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterin

Meat Sci ; 206: 109337, 2023 Dec.

Article em En | MEDLINE | ID: mdl-37757506

Palavras-chave

Coagulase negative staphylococci; Dry-sausages; Food safety and quality; Lactic acid bacteria; Meta-analysis; Starter culture

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Systematic_reviews 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

Imprimir

XML

PubMed Links

Buscar no Google