ArticleFoods (Basel, Switzerland)2025
Sustainable Approach to Prolong Cold Storage Shelf Life of Plant-Based Meat Using Lactic Acid Bacteria.
Article in Foods (Basel, Switzerland), 2025. 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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6 authors.
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Abstract
The growing global population has highlighted the need to replace animal-based meat with plant-based meat (PBM) as a protein source. Using lactic acid bacteria (LAB) offers a promising and sustainable approach to prolong PBM shelf life and maintain quality comparable to non-food additives. This study investigated the potential of LAB to improve the qualities of PBM products. Three LAB strains,
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Registered trials
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