Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation.
Carmela BellochLaura Perea-SanzAmparo GameroMonica FloresPublished in: Journal of applied microbiology (2022)
The results of this study confirm the adequacy of selected D. hansenii strains to be applied as starters in meat products.