Quality of ready to eat swordfish fillets biopreserved by the probiotic Lactobacillus paracasei IMPC 2.1

Autor: Giribaldi, 1, 2 Gai F. 1, Peiretti P.G.1, Giuffrida, M.G.1, Strazzullo G.1, Lavermicocca P.3, Lonigro S.L.3, Valerio F.3, Cavallarin, L.1

Publikováno v: The 1st Food Chemistry Conference, Amsterdam, The Netherlands, 30/10/2016-01/11/2016
info:cnr-pdr/source/autori:Giribaldi, M., 1,2 Gai F. 1, Peiretti P.G.1, Giuffrida, M.G.1, Strazzullo G.1, Lavermicocca P.3, Lonigro S.L.3, Valerio F.3, Cavallarin, L.1/congresso_nome:The 1st Food Chemistry Conference/congresso_luogo:Amsterdam, The Netherlands/congresso_data:30%2F10%2F2016-01%2F11%2F2016/anno:2016/pagina_da:/pagina_a:/intervallo_pagine

The probiotic strain Lactobacillus paracasei IMPC 2.1 (LMG P22043) has been successfully used for the development of innovative probiotic ready to eat (PR-RTE) swordfish (Xiphias gladius) fillets. PR-RTE fillets have been demonstrated to be suitable

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http://www.cnr.it/prodotto/i/360495