The Effect of Lactiplantibacillus plantarum x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky

In this study, a protective agent was added to prepare a high-activity Lactiplantibacillus plantarum x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb jerky. A composite protective agent, composed of 15...

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Detalles Bibliográficos
Autores principales: Li, Xiaotong, Hu, Guanhua, Sun, Xueying, Sun, Erke, Zhang, Yue, Zhong, Yancheng, Su, Lin, Jin, Ye, Yang, Fan, Zhao, Lihua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670334/
https://www.ncbi.nlm.nih.gov/pubmed/38002204
http://dx.doi.org/10.3390/foods12224147

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670334/
https://www.ncbi.nlm.nih.gov/pubmed/38002204
http://dx.doi.org/10.3390/foods12224147

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