Search results for "meat and meat products"

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The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid…

2019

Introduction. Lactic acid bacteria (LAB) are the most popular microbial cultures used in the preparation of fermented foods (Bintsis, 2018). Due to their wide range of antimicrobial activity, LAB have been shown to improve safety, nutritional and sensory characteristics, control fermentation by microflora and speed maturation, as well as increase the shelf life of products (Des et al., 2018). Recently, as a new approach for the application of technological starters, great interest has been concentrated on their biodegradation and/or absorption properties of non-desirable chemical compounds, and it was reported that LAB can reduce polycyclic aromatic hydrocarbons (PAHs) and heterocyclic arom…

Microbiology (medical)safetyOpinionlacto-fermentation ; meat and meat products ; plant-lactic acid bacteria bioproducts ; safety ; biogenic amineslcsh:QR1-502biogenic aminesShelf lifeMicrobiologylcsh:Microbiology03 medical and health scienceschemistry.chemical_compoundBioproductsFood scienceNitriteFermentation in food processing030304 developmental biology0303 health sciencesCadaverine030306 microbiologymeat and meat productsfood and beveragesBiodegradationLactic acidchemistryFermentationlacto-fermentationplant-lactic acid bacteria bioproducts

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PEPhysical Sciences and Engineering
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LSLife Sciences
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SHSocial Sciences and Humanities
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