Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
MedicinaSobre o estudo
- Desenho
- Metanálise
- Nível de evidência
- 1 · Evidência consolidada
- Revista
- Meat science
- Publicado em
- 17 set 2023
- Citações
- 36
O resumo deste estudo é do publisher e não tem licença aberta: por isso mostramos aqui só os dados do estudo, e o texto fica na fonte original, nos links abaixo.
O estudo original
Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
María Ángeles Stegmayer, Noelí Estefanía Sirini, María Julia Ruiz, Lorena Paola Soto, María Virginia Zbrun, José Manuel Lorenzo, Marcelo Lisandro Signorini, Laureano Sebastián Frizzo
Descritores MeSH
- Meat Products
- Staphylococcus
- Lactobacillales
- Food Microbiology
- Fermentation
- Humans
- Hydrogen-Ion Concentration
- Animals
- Food Quality
- Coagulase
Estudos relacionados
- Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
- A systematic review on indigenous starter cultures that have been applied in traditional fermentation of dairy products in sub Saharan Africa
- Application of lactic acid bacteria for the biopreservation of meat products: A systematic review