ArticleMolecules (Basel, Switzerland)2026
Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages.
Anna Łepecka, Aleksandra Szydłowska, Katarzyna Marciniak-Lukasiak, Anna Okoń, Olga Świder, Sylwia Onacik-Gür, Beata Łaszkiewicz, Urszula Siekierko, Dorota Grzeszczak, Piotr Szymański
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In one paragraphArticle in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 · Who and what moneyAuthors and funding
10 authors.
Anna ŁepeckaDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.ORCID 0000-0001-5530-3963 Aleksandra SzydłowskaDepartment of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.ORCID 0000-0002-1768-343X Katarzyna Marciniak-LukasiakDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.ORCID 0000-0001-8214-4689 Anna OkońDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.ORCID 0000-0002-5157-5897 Olga ŚwiderDepartment of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.ORCID 0000-0003-4126-4179 Sylwia Onacik-GürDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.ORCID 0000-0001-7545-2739 Beata ŁaszkiewiczDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.ORCID 0000-0003-0196-1703 Urszula SiekierkoDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.ORCID 0000-0002-5614-5546 Dorota GrzeszczakDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.ORCID 0009-0000-8178-4000 Piotr SzymańskiDepartment of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.ORCID 0000-0001-5752-935X Funding
No grant is acknowledged in the PubMed record.
6 · The paper itselfAbstract
This study aimed to assess the potential of meat-derived lactic acid bacteria (LAB) strains on the technological, microbiological, and physicochemical quality of beef sausages. Four fermented sausage treatments were prepared: (C) was produced without cultures; (S2A) was produced with
Indexed as
Fermented FoodsLactobacillalesMeat ProductsAnimalsCattleFood MicrobiologyHydrogen-Ion Concentrationautochthonouscold cutsfermentationLactiplantibacillus pentosusLactiplantibacillus plantarummaturingmeat productsstarter culture
Identifiers
PMID42280249
PMCPMC13257509
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