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Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity
(Elsevier, 2016-11)Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and lowfat content; it can constitute a good product for the novel food market. In this study, culture-dependent ... -
Screening and characterization of potential probiotic and starter bacteria for plant fermentations
(2016-09)Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number ...