Food Microbiology
Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
Svetoslav Dimitrov Todorova,
, Saso Stojanovskib,1, Ilia Ilievc, Penka Monchevab, Luis Augusto Neroa, Iskra Vitanova Ivanovaa,b
Corresponding author
slavi310570@abv.bg
Corresponding author at: Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil.
Corresponding author at: Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil.
a Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil
b Sofia University “St. Kliment Ohridski”, Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria
c Department of Biochemistry and Microbiology, Faculty of Biology, Plovdiv University “Paisii Hilendarski”, Plovdiv, Bulgaria
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