Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis tak...

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Detalles Bibliográficos
Autores principales: Pasini, Federica, Soglia, Francesca, Petracci, Massimiliano, Caboni, Maria Fiorenza, Marziali, Sara, Montanari, Chiara, Gardini, Fausto, Grazia, Luigi, Tabanelli, Giulia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213744/
https://www.ncbi.nlm.nih.gov/pubmed/30322117
http://dx.doi.org/10.3390/nu10101497

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213744/
https://www.ncbi.nlm.nih.gov/pubmed/30322117
http://dx.doi.org/10.3390/nu10101497

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