2024
DOI: 10.3389/fchem.2024.1507370
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Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products

Emma Mani-López,
Ricardo H. Hernández-Figueroa,
Aurelio López-Malo
et al.

Abstract: Salami, a well-known fermented meat product, is made from selected ground meat mixed with curing agents and spices. This work aimed to determine the viability of Lactiplantibacillus plantarum (as a starter), Lactobacillus acidophilus (probiotic microorganism), and their mixture during the fermentation and ripening of a salami-type product, evaluate the microbiological and physicochemical changes and assess the sensory acceptability of the final product. L. acidophilus has not been sufficiently explored as a pr… Show more

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