The Positive Impact of Bioprotective Culture on Certain Burger Parameters

Abstract

The aim of the study was to investigate the effect of bioprotective culture (Lactobacillus sakei) on certain parameters of burgers, under industrial condition. Four groups of burgers were produced: without additives (R), as referent ones; with additives and antioxidants (R/B/A); with bioculture B-2 SafePro (Lactobacillus sakei