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Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 8 (2) 2009 pp. 61-74

Danuta Kołożyn-Krajewska1, Zbigniew Józef Dolatowski2

1Warsaw University of Life Sciences &#
8

2
11; SGGW
2
University of Life Sciences in Lublin

Probiotics in fermented meat products

Abstract

Probiotic bacteria strains are successfully used in production of processed milk products, and certain juices, however, their use has not been observed in production of raw ripening meat products. In the case of meat products, raw products are deemed to be and actually are a suitable medium for the development of probiotic microorganisms. Scientific projects are being conducted on a European and even world scale. However, the health safety criterion should be of primary importance with respect to the use of probiotics. The application of certain bacteria strains deemed to have probiotic properties can be quite disputable. For that reason, further studies with regard to achieving absolute health safety of probiotic foodstuffs should be continued.

Keywords: raw ripening meat products, probiotics, safety
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/6_2_2009.pdf

For citation:

MLA Kołożyn-Krajewska, Danuta, and Zbigniew Józef Dolatowski. "Probiotics in fermented meat products." Acta Sci.Pol. Technol. Aliment. 8.2 (2009): 61-74.
APA Kołożyn-Krajewska D., Dolatowski Z.J. (2009). Probiotics in fermented meat products. Acta Sci.Pol. Technol. Aliment. 8 (2), 61-74
ISO 690 KOłOżYN-KRAJEWSKA, Danuta, DOLATOWSKI, Zbigniew Józef. Probiotics in fermented meat products. Acta Sci.Pol. Technol. Aliment., 2009, 8.2: 61-74.