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dc.contributor.author
Fadda, Silvina G.  
dc.contributor.author
Saavedra, Maria Lucila  
dc.contributor.author
Belfiore, Carolina  
dc.contributor.author
Vignolo, Graciela Margarita  
dc.contributor.other
Pérez Campos, Alba I.  
dc.contributor.other
León Mena, Arturo  
dc.date.available
2020-09-18T14:52:49Z  
dc.date.issued
2012  
dc.identifier.citation
Fadda, Silvina G.; Saavedra, Maria Lucila; Belfiore, Carolina; Vignolo, Graciela Margarita; Lactic acid bacteria in meat and fish: new approaches for traditional applications; Nova Science Publishers; 2012; 120-130  
dc.identifier.isbn
978-1-62081-151-1  
dc.identifier.uri
http://hdl.handle.net/11336/114292  
dc.description.abstract
Lactic acid bacteria (LAB) are the main characters during fermentation of musclebased foods, guaranteeing safety and sensorial quality of the products. The diversity of LAB resulting from the prevailing environmental conditions in processed meat and fish as well as the results in which LAB are involved as functional cultures are discussed. Particularly, the role of bacteriocinogenic Enterococcus during meat fermentation and the effect of curing agents on the antimicrobial activity is here described. In addition, LAB adaption to stressful conditions is analyzed by post-genomic technologies.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Nova Science Publishers  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
LACTIC ACID BACTERIA  
dc.subject
MEAT  
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FISH  
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TECHNOLOGY  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Lactic acid bacteria in meat and fish: new approaches for traditional applications  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2020-08-05T15:21:11Z  
dc.journal.pagination
120-130  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
New York  
dc.description.fil
Fil: Fadda, Silvina G.. Ministerio de Ciencia, Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica. Fondo para la Investigación Científica y Tecnológica; Argentina  
dc.description.fil
Fil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Belfiore, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina  
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://novapublishers.com/shop/lactobacillus-classification-uses-and-health-implications/  
dc.conicet.paginas
367  
dc.source.titulo
Lactobacillus: classification, uses and health implications  

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