Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation
Camila Vespúcio Bis-Souza, Ana Lúcia Barretto Penna, Andrea Carla da Silva Barretto
Topics & Concepts
Lactobacillus caseiProbioticFood scienceFermentationChemistryLactobacillus brevisLactobacillusFructooligosaccharideLactic acidBiologyBacteriaLactobacillus plantarumGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides