Original article

Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins

  1. Danuta Jaworska1,
  2. Katarzyna Neffe1,
  3. Danuta Kołożyn-Krajewska1,
  4. Zbigniew Dolatowski2

Article first published online: 15 SEP 2011

DOI: 10.1111/j.1365-2621.2011.02772.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 46, Issue 12, pages 2491–2497, December 2011

Additional Information

How to Cite

Jaworska, D., Neffe, K., Kołożyn-Krajewska, D. and Dolatowski, Z. (2011), Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins. International Journal of Food Science & Technology, 46: 2491–2497. doi: 10.1111/j.1365-2621.2011.02772.x

Author Information

  1. 1

     Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska Street 159C, 02-776  Warszawa, Poland

  2. 2

     Faculty of Food Sciences and Biotechnology, University of Life Sciences, Skromna Street 8, 20-704 Lublin, Poland

* Fax: +48 225937068; e-mail: danuta_jaworska@sggw.pl

Publication History

  1. Issue published online: 14 NOV 2011
  2. Article first published online: 15 SEP 2011
  3. (Received 31 January 2011; Accepted in revised form 23 July 2011)

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View Full Article with Supporting Information (HTML) Get PDF (1065K)