The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures

Kayque Ordonho Carneiro1, Gabriela Zampieri Campos1, João Marcos Scafuro Lima1

  • 1ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Food Research Center (FoRC), Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-000, SP, Brazil.

PubMed

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