Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against <i>Listeria monocytogenes</i> in Plant-Based Fermented Dry-Cured Sausages
The aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible <i>Listeria monocytogenes</i> contamination. Challeng...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1491 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|