After systematic review, 426 observations on log reduction data were extracted from twenty studies. The results suggest that exposure time, antimicrobial and pathogen’s inoculum concentrations and biopreservative method of application are related to LAB antimicrobial effectiveness.
Presentation focused on the theoretical concepts of the most appropriate PMM for fermented foods, as well as on the presentation of some practical cases of dynamic PMM applied to these products.
The Mediterranean region is known for being rich in traditional food products, and they constitute not only a vital part of the cultural heritage, but an important engine of many local economies.
Demonstration: Innovative bio-interventions to ensure the quality of artisanal fermented foods