Review paper
Role of Starter Cultures on the Safety of Fermented Meat Products
Abstract
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters. They can increase the safety of fermented meat products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to...
Paper Details
Title
Role of Starter Cultures on the Safety of Fermented Meat Products
Published Date
Apr 26, 2019
Journal
Volume
10
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