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Lactic Acid Bacteria as Bioprotective Cultures in Sodium-Reduced Fermented Sausages: Technological Performance and Post-slicing Control of Listeria innocua

Crossref DOI link: https://doi.org/10.1007/s11947-026-04286-1

Published Online: 2026-03-02

Published Print: 2026-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Bertuci, Marcello Lima https://orcid.org/0000-0002-9493-3578
Junior, Carlos Alberto Alves https://orcid.org/0000-0002-0361-4409
Todorov, Svetoslav Dimitrov https://orcid.org/0000-0002-6377-3305
Penna, Ana Lúcia Barretto https://orcid.org/0000-0001-6715-9276
da Silva Barretto, Andrea Carla https://orcid.org/0000-0002-1126-746X
Funding

Funding for this research was provided by:

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Process No. 88887.624270/2021-00)

Universidade Estadual Paulista Júlio De Mesquita Filho
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Text and Data Mining valid from 2026-03-02

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Article History

Received: 4 November 2025

Accepted: 18 February 2026

First Online: 2 March 2026

Declarations

:

: The authors declare no competing interests.

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