Comparing natural and selected starter cultures in meat and cheese fermentations
Highlights•Recent literature on the use of starter cultures in food fermentation was
reviewed.•Starter cultures generally improve acidification and pathogens control.•Taste and …
reviewed.•Starter cultures generally improve acidification and pathogens control.•Taste and …
Comparing natural and selected starter cultures in meat and cheese fermentations
D Bassi, E Puglisi, PS Cocconcelli - Current Opinion in Food Science, 2015 - infona.pl
In the last decades, the inoculum of high counts of suitable microorganisms, defined as
starter cultures, has become a widely adopted approach in the production of fermented …
starter cultures, has become a widely adopted approach in the production of fermented …
Comparing natural and selected starter cultures in meat and cheese fermentations.
D Bassi, E Puglisi, PS Cocconcelli - CURRENT OPINION IN …, 2015 - publicatt.unicatt.it
In the last decades, the inoculum of high counts of suitable microorganisms, defined as
starter cultures, has become a widely adopted approach in the production of fermented …
starter cultures, has become a widely adopted approach in the production of fermented …
Comparing natural and selected starter cultures in meat and cheese fermentations
D Bassi, E Puglisi, PS Cocconcelli - Current Opinion in Food Science, 2015 - infona.pl
In the last decades, the inoculum of high counts of suitable microorganisms, defined as
starter cultures, has become a widely adopted approach in the production of fermented …
starter cultures, has become a widely adopted approach in the production of fermented …