A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained durin...

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Bibliographic Details
Published in:	Fermentation (Basel) Vol. 8; no. 3; p. 106
Main Authors:	de Lima, Aloizio Lemos, Guerra, Carlos Alberto, Costa, Lucas Marques, de Oliveira, Vanessa Sales, Lemos Junior, Wilson José Fernandes, Luchese, Rosa Helena, Guerra, André Fioravante
Format:	Journal Article
Language:	English
Published:	Basel MDPI AG 01-03-2022
Subjects:	biocin biocontrol Biomass Consumers Fermentation food safety Food waste Germfree Heat heat-inactivated microorganism Lactic acid Metabolites Microbiota Microorganisms Preservation Preservatives Probiotics Sausages Sodium Sodium lactate sustainability Turbidity Vacuum Brazil
Online Access:	Get full text
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