The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

(2018) Gabriela Matuoka Chiocchetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

(2018) Lu Li et al.   Frontiers in Microbiology

Developing bacteriocins of lactic acid bacteria into next generation biopreservatives

(2018) Des Field et al.   Current Opinion in Food Science

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

(2017) Elena Bartkiene et al.   FOOD CONTROL

Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

(2016) YI-CHEN LEE et al.   JOURNAL OF FOOD PROTECTION

Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

(2016) Erika Mozuriene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

(2015) Elena Bartkiene et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants

(2015) Elena Bartkiene et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

(2014) Arturas Stimbirys et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Potato juice fermented with Lactobacillus casei as a probiotic functional beverage

(2012) Nam Jo Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in Wine

(2012) Vittorio Capozzi et al.   Frontiers in Microbiology