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- W2912004697 abstract "Lactic acid bacteria (LAB) have been extensively exploited for the production of fermented foods due to their ability to transform raw materials and produce desirable tastes, flavors, and textures, as well as to inhibit pathogenic and spoilage organisms. With concerns over food safety increasing worldwide, current trends in the food industry include the investigation of alternative inhibitors. Biopreservation has gained increasing attention as a means of naturally controlling the shelf life and safety of foods. The use of competitive bacteriocinogenic LAB as bioprotective cultures should be considered as an additional hurdle by which to ensure fermented sausages safety. The great amount of information derived from genomic and transcriptomic methods provide new instruments for a scientifically sound selection of new tailored functional cultures harboring desired physiological traits. Valuable information showing the metabolic repertoire reflecting adaptation to meat has been provided for Lactobacillus sakei." @default.
- W2912004697 created "2019-02-21" @default.
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- W2912004697 date "2014-10-02" @default.
- W2912004697 modified "2023-10-14" @default.
- W2912004697 title "Bioprotective Cultures" @default.
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- W2912004697 doi "https://doi.org/10.1002/9781118522653.ch15" @default.
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