Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm (<em>Tenebrio molitor</em>) Paste

Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm (<em>Tenebrio molitor</em>) Paste

In this study, six commercial meat starters, each consisting of a pure strain of a lactic acid-fermenting bacterium (including <em>Lactococcus lactis</em>, <em>Lactobacillus curvatus</em>, <em>L. farciminis, L. plantarum, L. sakei</em>, and <em>Pediococcus a...

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Bibliographic Details
Main Authors: Borremans An, Crauwels Sam, Vandeweyer Dries, Smets Ruben, Verreth Christel, Van Der Borght Mik, Lievens Bart, Van Campenhout Leen
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Microorganisms
Subjects:
fermentation
mealworm paste
bacterial community dynamics
microbial counts
quantitative pcr
metabolite target analysis
Online Access:https://www.mdpi.com/2076-2607/7/11/540

Internet

https://www.mdpi.com/2076-2607/7/11/540

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