info:eu-repo/semantics/publishedVersion
Lactic acid bacteria in meat and fish: new approaches for traditional applications
Fecha
2012Registro en:
Fadda, Silvina G.; Saavedra, Maria Lucila; Belfiore, Carolina; Vignolo, Graciela Margarita; Lactic acid bacteria in meat and fish: new approaches for traditional applications; Nova Science Publishers; 2012; 120-130
978-1-62081-151-1
CONICET Digital
CONICET
Autor
Fadda, Silvina G.
Saavedra, Maria Lucila
Belfiore, Carolina
Vignolo, Graciela Margarita
Resumen
Lactic acid bacteria (LAB) are the main characters during fermentation of musclebased foods, guaranteeing safety and sensorial quality of the products. The diversity of LAB resulting from the prevailing environmental conditions in processed meat and fish as well as the results in which LAB are involved as functional cultures are discussed. Particularly, the role of bacteriocinogenic Enterococcus during meat fermentation and the effect of curing agents on the antimicrobial activity is here described. In addition, LAB adaption to stressful conditions is analyzed by post-genomic technologies.