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in starter culture Lactobacillus plantarum TISTR850 Lactobacillus sake. International Journal of Food tolerates oxidative stress and reduces lipid oxidation Microbiology 53:115–125. in fermented meat product. International Journal of Sanz, Y., S. Fadda, G. Vignolo, M.-C. Aristoy, G. Food Microbiology 95:127–135. Oliver, and F. Toldra. 1999a. Hydrolytic action of Paramithiotis, S., D.-M. Kagkli, V. A. Blana, G.-J. E. Lactobacillus casei CRL 705 on pork muscle sarco- Nychas, and E. H. Drosinos. 2008. Identification and plasmic and myofibrillar proteins. Journal of characterisation of Enterococcus spp. in Greek spon- Agriculture and Food Chemistry 47:3441–3448. taneous sausage fermentation. Journal of Food Silvestri, G., S. Santarelli, L. Aquilanti, A. Beccaceci, Protection 71:1244–1247. A. Osimani, F. Tonucci, and F

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