Bio-protective potential of lactic acid bacteria: Effect of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> on changes of the microbial community in vacuum-packaged chilled beef.

Asian-Australas J Anim Sci · 2018 · PMC5838332 · PMID 29059725

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an increasing trendno p-value reported

The study of Katikou et al [ 6 ] also found LAB treated beef samples were not significantly different with untreated beef, and the L * value showed an increasing trend.

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