In Vitro Preliminary Characterization of <i>Lactiplantibacillus plantarum</i> BG112 for Use as a Starter Culture for Industrial Dry-Fermented Meats

In Vitro Preliminary Characterization of <i>Lactiplantibacillus plantarum</i> BG112 for Use as a Starter Culture for Industrial Dry-Fermented Meats

The objective of this study was to perform a preliminary in vitro characterization of <i>Lactiplantibacillus plantarum</i> BG112, assessing its safety and technological features for potential application as a culture starter for an industrial fermented dry meat product. In vitro assays a...

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Bibliographic Details
Main Authors:	María Inés Palacio, María Julia Ruiz, María Fernanda Vega, Analía Inés Etcheverría
Format:	Article
Language:	English
Published:	MDPI AG 2025-07-01
Series:	Fermentation
Subjects:	dry-fermented sausages probiotic property safety fermented foods
Online Access:	https://www.mdpi.com/2311-5637/11/7/403
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