The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts

Elena Bartkiene; Vadims Bartkevics; Erika Mozuriene; Vita Lele; Daiva Zadeike; Grazina Juodeikiene

doi:10.3389/fmicb.2019.01036

The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts

Elena Bartkiene^*
, Vadims Bartkevics
, Erika Mozuriene
, Vita Lele
, Daiva Zadeike
, Grazina Juodeikiene

^*Šī darba korespondējošais autors

Ķīmijas nodaļa

Lithuanian University of Health Sciences
Institute of Food Safety Animal Health and Environment
Kaunas University of Technology

Zinātniskās darbības rezultāts: Devums žurnālam › Pārskata raksts › koleģiāli recenzēts

24 Atsauces (Scopus)

Oriģinālvaloda	Angļu
Raksta numurs	1036
Žurnāls	Frontiers in Microbiology
Sējums	10
Izdevuma numurs	MAY
DOIs	https://doi.org/10.3389/fmicb.2019.01036
Publikācijas statuss	Publicēts - 2019

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10.3389/fmicb.2019.01036

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Bartkiene, E., Bartkevics, V., Mozuriene, E., Lele, V., Zadeike, D., & Juodeikiene, G. (2019). The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts. Frontiers in Microbiology, 10(MAY), Zinātniskais raksts 1036. https://doi.org/10.3389/fmicb.2019.01036

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title = "The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts",

keywords = "Biogenic amines, Lacto-fermentation, Meat and meat products, Plant-lactic acid bacteria bioproducts, Safety",

author = "Elena Bartkiene and Vadims Bartkevics and Erika Mozuriene and Vita Lele and Daiva Zadeike and Grazina Juodeikiene",

year = "2019",

doi = "10.3389/fmicb.2019.01036",

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journal = "Frontiers in Microbiology",

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Bartkiene, E, Bartkevics, V, Mozuriene, E, Lele, V, Zadeike, D & Juodeikiene, G 2019, 'The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts', Frontiers in Microbiology, sēj. 10, Nr. MAY, 1036. https://doi.org/10.3389/fmicb.2019.01036

The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts. / Bartkiene, Elena; Bartkevics, Vadims; Mozuriene, Erika u.c.
(gadā): Frontiers in Microbiology, Sēj. 10, Nr. MAY, 1036, 2019.

Zinātniskās darbības rezultāts: Devums žurnālam › Pārskata raksts › koleģiāli recenzēts

TY - JOUR

T1 - The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts

AU - Bartkiene, Elena

AU - Bartkevics, Vadims

AU - Mozuriene, Erika

AU - Lele, Vita

AU - Zadeike, Daiva

AU - Juodeikiene, Grazina

PY - 2019

Y1 - 2019

KW - Biogenic amines

KW - Lacto-fermentation

KW - Meat and meat products

KW - Plant-lactic acid bacteria bioproducts

KW - Safety

UR - https://www.scopus.com/pages/publications/85068829009

U2 - 10.3389/fmicb.2019.01036

DO - 10.3389/fmicb.2019.01036

M3 - Review article

AN - SCOPUS:85068829009

SN - 1664-302X

VL - 10

JO - Frontiers in Microbiology

JF - Frontiers in Microbiology

IS - MAY

M1 - 1036

ER -