Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393

The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages stored for 66 days containing free or immobilized Lactobacillus casei ATCC 393 on wheat. For comparison, dry-fermented sausages with no star...

Descripción completa

Detalles Bibliográficos
Autores principales: Sidira, Marianthi, Mitropoulou, Gregoria, Galanis, Alex, Kanellaki, Maria, Kourkoutas, Yiannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617269/
https://www.ncbi.nlm.nih.gov/pubmed/31234282
http://dx.doi.org/10.3390/foods8060219

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617269/
https://www.ncbi.nlm.nih.gov/pubmed/31234282
http://dx.doi.org/10.3390/foods8060219

Ejemplares similares