Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka"
Braz. j. microbiol; 48 (3), 2017
Abstract The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technologic...
Antibacterianos/farmacología, Aminas Biogénicas/metabolismo, Fermentación, Microbiología de Alimentos, Inocuidad de los Alimentos, Lactobacillales/efectos de los fármacos, Lactobacillales/genética, Lactobacillales/aislamiento & purificación, Lactobacillales/metabolismo, Productos de la Carne/microbiología, Porcinos