Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potenti...

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Bibliographic Details
Main Authors: Paulo E. S. Munekata, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, Lujuan Xing, Elena Movilla Fierro, José M. Lorenzo
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Microorganisms
Subjects:
LAB
Online Access:https://www.mdpi.com/2076-2607/8/11/1833