Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated...

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Detalles Bibliográficos
Autores principales: Ba, Hoa Van, Seo, Hyun-Woo, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yoon-Seok, Cho, Soo-Hyun, Park, Beom-Young, Ham, Jun-Sang, Kim, Jin-Hyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932973/
https://www.ncbi.nlm.nih.gov/pubmed/29725237
http://dx.doi.org/10.5851/kosfa.2018.38.1.189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932973/
https://www.ncbi.nlm.nih.gov/pubmed/29725237
http://dx.doi.org/10.5851/kosfa.2018.38.1.189

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