Ready-to-eat meat alternatives, a study of their associated bacterial communities
Wim Geeraerts, Luc De Vuyst, Frédéric Leroy
Topics & Concepts
Lactobacillus sakeiFood scienceBiologyEnterococcus faeciumFood spoilageBiotechnologyMeat spoilageFood safetyLactobacillusBacteriaFermentationGeneticsInsect Utilization and EffectsMicrobial Metabolism and Applications