Application of Lactiplantibacillus plantarum LP5 in vacuum-packaged cooked ham as a bioprotective culture

The objective of this study was to evaluate the viability of a potentially protective culture of L. plantarum LP5 in vacuum-packed cooked ham (CH) and the modifications in the sensory and physicochemical characteristics of the product. The study was conducted in triplicate for each treatment (contro...

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Bibliographic Details

Published in:	Open Agriculture
Main Authors:	Palacio María Inés, Juliarena Marcela Alicia, Conti Juan Pablo, Etcheverría Analía Inés, Pena Miguel Ángel, Vargas Micaela, Ruiz María Julia
Format:	Article
Language:	English
Published:	De Gruyter 2025-08-01
Subjects:	cooked ham biopreservation microbiology quality organoleptic quality physicochemical quality
Online Access:	https://doi.org/10.1515/opag-2025-0460