| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10235503 | Process Biochemistry | 2012 | 12 Pages |
Abstract
⺠Production of meat probiotic products is limited by the number of technological factors. ⺠Probiotic strains should be present in the product in the number at least 106/g to have an impact on the health of consumers. ⺠More research is required to identify the strains and combinations of probiotic bacteria strains that produce health benefits. ⺠The risk connected with probiotic meats consumption may be biogenic amines.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Danuta KoÅożyn-Krajewska, Zbigniew J. Dolatowski,