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 Bartkienea ; Vadims Bartkevicsb ; c ; Erika Mozurienea ; Vita Krungleviciutea ; Aleksandr Novoslavskija ; Antonello Santinie ; Irina Rozentalec ; Grazina Juodeikiened ; Dalia Cizeikiened ; 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
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LAB suppress the growth of pathogenic and food spoilage bacteria.
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LAB could be applied for surface treatment of cold smoked pork sausages.
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Potato juice media could be applied for LAB bioproduct production.
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Sausages surface treatment with bioproducts decrease content of benzo[a]pyrene.
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Sausages surface treatment with LAB bioproducts decrease content of chrysene.