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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Potentially Probiotic Lactic Acid Bacteria Strains into Italian-Style Salami: Effects on Ripening and Storage

Maria Eduarda Costa Campos1, Beatriz Barbosa Cordeiro de Campos1, Isabella Maciel Costa1

  • 1Department of Technology and Inspection of Products of Animal Origin, School of Veterinary Medicine, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil.

Foods (Basel, Switzerland)
|September 15, 2026
PubMed

Keywords:
fermentationfunctional foodsprobioticsausage

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