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dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorPateiro Moure, Mirian 
dc.contributor.authorZhang, Wangang
dc.contributor.authorDomínguez Valencia, Rubén 
dc.contributor.authorXing, Lujuan
dc.contributor.authorMovilla Fierro, Elena
dc.contributor.authorLorenzo Rodríguez, José Manuel
dc.date.accessioned2022-05-25T10:42:40Z
dc.date.available2022-05-25T10:42:40Z
dc.date.issued2020-11-21
dc.identifier.citationMicroorganisms, 8(11): 1833 (2020)eng
dc.identifier.issn20762607
dc.identifier.urihttp://hdl.handle.net/11093/3476
dc.description.abstractThe increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products. Further insertion (as starter culture) in a meat system for fermentation is the simplest approach to obtain a probiotic meat product. Among the innumerous microorganisms naturally found in meat products, lactic acid bacteria (LAB) play a central role by fitting in both probiotic and meat products processing criteria.eng
dc.description.sponsorshipAxencia Galega de Innovación | Ref. IN607A2019/01spa
dc.description.sponsorshipMinisterio de Economía y Competitividad | Ref. FJCI-2016-29486spa
dc.language.isoengspa
dc.publisherMicroorganismseng
dc.relationinfo:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013 -2016/FJCI-2016-29486/ES
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleAutochthonous probiotics in meat products: selection, identification, and their use as starter cultureen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.3390/microorganisms8111833
dc.identifier.editorhttps://www.mdpi.com/2076-2607/8/11/1833spa
dc.publisher.departamentoEnxeñaría químicaglg
dc.subject.unesco3309.21 Alimentos Proteínicosspa
dc.subject.unesco2302.90 Bioquímica de Alimentosspa
dc.subject.unesco3309 Tecnología de Los Alimentosspa
dc.date.updated2022-05-25T10:39:35Z
dc.computerCitationpub_title=Microorganisms|volume=8|journal_number=11|start_pag=1833|end_pag=spa


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    Except where otherwise noted, this item's license is described as Attribution 4.0 International