RT Journal Article
T1 Autochthonous probiotics in meat products: selection, identification, and their use as starter culture
A1 Munekata, Paulo E.S.
A1 Pateiro Moure, Mirian
A1 Zhang, Wangang
A1 Domínguez Valencia, Rubén
A1 Xing, Lujuan
A1 Movilla Fierro, Elena
A1 Lorenzo Rodríguez, José Manuel
K1 3309.21 Alimentos Proteínicos
K1 2302.90 Bioquímica de Alimentos
K1 3309 Tecnología de Los Alimentos
AB The 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.
PB Microorganisms
SN 20762607
YR 2020
FD 2020-11-21
LK http://hdl.handle.net/11093/3476
UL http://hdl.handle.net/11093/3476
LA eng
NO Microorganisms, 8(11): 1833 (2020)
NO Axencia Galega de Innovación | Ref. IN607A2019/01
DS Investigo
RD 05-dic-2023