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Starter Cultures in Foods: Comparison
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Please note this is a comparison between Version 1 by Juan García-Díez and Version 2 by Camila Xu.

Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity.

  • starter cultures
  • foodborne pathogens
  • fermented meats
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