Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nal...

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Detalles Bibliográficos
Autores principales: Jeong, Chang-Hwan, Lee, Sol-Hee, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493556/
https://www.ncbi.nlm.nih.gov/pubmed/37701739
http://dx.doi.org/10.5851/kosfa.2023.e42

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493556/
https://www.ncbi.nlm.nih.gov/pubmed/37701739
http://dx.doi.org/10.5851/kosfa.2023.e42

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