Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages

This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB). The LAB count was at the maximum le...

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Detalles Bibliográficos
Autores principales: Yu, Hyun-Hee, Yoon, Gun Hee, Choi, Ji Hun, Kang, Ki Moon, Hwang, Han-Joon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932953/
https://www.ncbi.nlm.nih.gov/pubmed/29725201
http://dx.doi.org/10.5851/kosfa.2017.37.6.804

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932953/
https://www.ncbi.nlm.nih.gov/pubmed/29725201
http://dx.doi.org/10.5851/kosfa.2017.37.6.804

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