INVESTIGADORES
FADDA silvina graciela
capítulos de libros
Título:
LACTIC ACID BACTERIA IN MEAT AND FISH: NEW APPROACHES FOR TRADITIONAL APPLICATIONS
Autor/es:
FADDA S.; SAAVEDRA L; BELFIORE, C.; VIGNOLO G,
Libro:
Lactobacillus: Classification, Uses and Health Implications
Editorial:
NOVA PUBLISHERS
Referencias:
Lugar: LOS ANGELES; Año: 2012; p. 120 - 130
Resumen:
Lactic acid bacteria (LAB) are the main
characters during fermentation of muscle-based 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.