Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage
Lactic Acid Bacteria (LAB) are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety of meat products. This study aims to enumerate and identify LAB in pork sausage and to characterize their safety properties, such as antimicrobial...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Minas Gerais
2015-06-01
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| Series: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000300918&lng=en&tlng=en |