The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

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The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

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作者：Elena Bartkiene^a ; Vadims Bartkevics^b ; ^c ; Erika Mozuriene^a ; Vita Krungleviciute^a ; Aleksandr Novoslavskij^a ; Antonello Santini^e ; Irina Rozentale^c ; Grazina Juodeikiene^d ; Dalia Cizeikiene^d ; ^{dalia.cizeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author}
关键词：Cold smoked pork sausages ; Polycyclic aromatic hydrocarbons ; Benzo[a]pyrene ; Biogenic amines ; Lactic acid bacteria
刊名：Food Control
出版年：2017
出版时间：January 2017
年：2017
卷：71
期：Complete
页码：285-292
全文大小：870 K

文摘

•: LAB suppress the growth of pathogenic and food spoilage bacteria.
•: LAB could be applied for surface treatment of cold smoked pork sausages.
•: Potato juice media could be applied for LAB bioproduct production.
•: Sausages surface treatment with bioproducts decrease content of benzo[a]pyrene.
•: Sausages surface treatment with LAB bioproducts decrease content of chrysene.