Barbosa, Joana BastosVentura, RitaAlbuquerque, JoãoCarvalho, Teresa Bento deOliveira, MargaridaBessa, BeatrizCarneiro, LuísaRezende, LourençoGomes, JoanaSoares, LuísCruz, InêsCarvalho, FátimaZuliani, VéroniqueTeixeira, Paula2026-06-162026-06-162026-06-01c9c9b394-606f-487d-9047-5dc453fd7dfchttp://hdl.handle.net/10400.14/58142Consumer demand for alternative proteins has been increasing, driven by health- and ethics- related motivations, including concerns about animal welfare and about foods with lower fat and caloric content. Nevertheless, important challenges remain, particularly regarding sensory quality and product safety, namely ingredient functionality, allergenmanagement, andmicrobial stability.engFermentates as promising microbial solutions to enhance the shelf life of sliced meat analoguesconference poster not in proceedings10.34632/c9c9b394-606f-487d-9047-5dc453fd7dfc