Open access
Aug 2026
Bioprotective lactic acid bacteria for fresh ready‑to‑eat salmon: Antilisterial effects without compromising product quality.
Lactic acid bacteria (LAB) are recognised as candidates for biopreservation because of their antagonistic activities. For industrial applications, however, the performance of individual LAB strains in specific food matrices must be carefully evaluated. This study investigated the biopreservative potential of four LAB s...
Jelena Stupar, Sunniva Hoel, Jørgen Lerfall et al.
· Journal of Food Protection · 0 citations