Lactic acid bacteria

Meta-Regression Models Describing the Effects of Added Lactic Acid Bacteria on Pathogen Inactivation in Milk and Cheese

After systematic review, 426 observations on log reduction data were extracted from twenty studies. The results suggest that exposure time, antimicrobial and pathogen’s inoculum concentrations and biopreservative method of application are related to LAB antimicrobial effectiveness.

Microbial Deterioration of Lamb Meat of Portuguese Origin as Affected by its Intrinsic Properties

In Portugal, sheep and goat meat production constitutes 2.8% of the total meat production, with a self-sufficiency of ~82%. The main autochthonous sheep breeds exploited for meat production are Churra-Galega-Bragançana (CGB) and …