Effect of probiotic thermotolerant lactic bacteria on the physicochemical, microbiological and sensorial characteristics of cooked meat batters
Some lactic acid bacteria (LAB) can overexpress heat shock proteins and thus survive the heat treatment of meat products. The objective of this work was the effect of probiotic thermotolerant lactic acid bacteria on the physicochemical, microbiological and sensorial characteristics in a meat batter....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2017-07-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v11n1/Nacameh_v11n1p01_SaucedoBivriesca_ycol.pdf |