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Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
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Microorganisms 2017, 5(4), 71; doi:10.3390/microorganisms5040071

Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages

1
Université Clermont-Auvergne, INRA, MEDIS, F-63000 Clermont-Ferrand, France
2
Secalim, INRA, LUNAM Université, 44307 Nantes, France
*
Authors to whom correspondence should be addressed.
Received: 6 November 2017 / Revised: 6 November 2017 / Accepted: 7 November 2017 / Published: 13 November 2017
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Abstract

Food fermentation is an ancient technology, disseminated worldwide, which harness microorganisms and their enzymes to improve and diversify the human diet [...]
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Talon, R.; Zagorec, M. Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages. Microorganisms 2017, 5, 71.

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