Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage
Noelí Sirini, María Inés Stegmayer, María Julia Ruiz, Facundo Cuffia, E. Rossler, José Otero, L.P. Soto, José M. Lorenzo, José Ángel Pérez‐Álvarez, M.R. Rosmini, L.S. Frizzo
Topics & Concepts
ProbioticFood scienceLactobacillus plantarumFermentationMannitolBacteriaChemistryBiologyLactic acidBiochemistryGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides