The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

被引：19

作者：

Bartkiene, Elena ^{[1
]}

Bartkevics, Vadims ^{[2
,3
]}

Mozuriene, Erika ^{[1
]}

Lele, Vita ^{[1
]}

Zadeike, Daiva ^{[4
]}

Juodeikiene, Grazina ^{[4
]}

机构：

[1] Lithuanian Univ Hlth Sci, Inst Anim Rearing Technol, Dept Food Safety & Qual, Kaunas, Lithuania

[2] Inst Food Safety Anim Hlth & Environm BIOR, Lab Food & Environm Invest, Riga, Latvia

[3] Univ Latvia, Dept Chem, Riga, Latvia

[4] Kaunas Univ Technol, Dept Food Sci & Technol, Kaunas, Lithuania

来源：

FRONTIERS IN MICROBIOLOGY | 2019年 / 10卷

关键词：

lacto-fermentation; meat and meat products; plant-lactic acid bacteria bioproducts; safety; biogenic amines; BIOGENIC-AMINES; PARAMETERS;

D O I：

10.3389/fmicb.2019.01036

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

[No abstract available]

引用

页数：4

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