Lactobacillus plantarum 299v and Improved Lactobacillus Plantarum 299v Survival During Storage

• Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct.

  • 2017-11-13
  • Journal of the science of food and agriculture 98(6)
  • • Giuseppe Blaiotta
    • Nicoletta Murru
    • Alessandro Di Cerbo
    • Raffaele Romano
    • Maria Aponte

  • PubMed: 28990658
  • DOI: 10.1002/jsfa.8717

  2 Insights on

  • Improved Lactobacillus Plantarum 299v Survival During Storage

  • Low evidence

  The results showed a remarkable viability of the probiotic strain even after 60 days of storage.

  Effect

  Beneficial

  Effect size

  Moderate