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Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products

  • Published:2017-08 Issue: Volume:65 Page:244-253
  • ISSN:0740-0020
  • Container-title:Food Microbiology
  • language:en
  • Short-container-title:Food Microbiology

Author:

Speranza Barbara,Racioppo Angela,Beneduce Luciano,Bevilacqua Antonio,Sinigaglia Milena,Corbo Maria Rosaria

Funder

Italian Ministry of the University and Research

Technologies for Nutraceutic Seafood with Extended Shelf Life

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference53 articles.

1. Fermented fish;Adams,2009

2. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products;Adimpong;BMC Microbiol.,2012

3. Cowan and Steel’s Manual for the Identification of Medical Bacteria;Barrow,1993

4. Estimating the bacterial lag time: which model, which precision?;Baty;Int. J. Food Microbiol.,2004

5. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential;Bautista-Gallego;Food Res. Int.,2013
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