Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties
作者： E. Papamanoli , N. Tzanetakis , E. Litopoulou-Tzanetaki , P. Kotzekidou
DOI: 10.1016/S0309-1740(02)00292-9
关键词: Probiotic 、 Bacteria 、 Leuconostoc pseudomesenteroides 、 Food science 、 Lactobacillus sakei 、 Staphylococcus aureus 、 Biology 、 Lactobacillus plantarum 、 Listeria monocytogenes 、 Fermentation 、 Microbiology
摘要: … in meat fermentation present a considerable challenge to standardization and management of quality of dry fermented sausage. Lactic acid bacteria originating from fermented meats …
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