Lactic acid bacteria and their role in the meat processing

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43876230" target="_blank" >RIV/62157124:16270/16:43876230 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.21323/2114-441X-2016-1-25-31" target="_blank" >http://dx.doi.org/10.21323/2114-441X-2016-1-25-31</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.21323/2114-441X-2016-1-25-31" target="_blank" >10.21323/2114-441X-2016-1-25-31</a>

Result language

angličtina

Original language name

Lactic acid bacteria and their role in the meat processing

Original language description

Lactic acid bacteria (LAB) play in meat processing a positive but also a negative role. The principal advantage of LAB in the production of dry fermented sausages lies in the fermentation of saccharides, i.e. the creation of lactic acid and the subsequent fall in pH. The role of LAB in fresh meat spoilage is still controversial. Several species are able to dominate the meat system in VP and MAP storage conditions and can release odor-impact molecules. On the other hand they can provide favorable antagonistic activity against other undesired microorganisms. LAB are important spoilage agents in cooked meat products.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

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Continuities

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Theory and practice of meat processing

ISSN

2071-2499

e-ISSN

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Volume of the periodical

1

Issue of the periodical within the volume

1

Country of publishing house

RU - RUSSIAN FEDERATION

Number of pages

7

Pages from-to

25-31

UT code for WoS article

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EID of the result in the Scopus database

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