Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages

Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with Aspergillus oryzae and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture, and expected to add aroma, flavor and softness to sausages. We investigated the ef...

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Detalles Bibliográficos
Autores principales: Mikami, Nana, Tsukada, Yoshiro, Pelpolage, Samanthi Wathsala, Han, Kyu-Ho, Fukushima, Michihiro, Shimada, Kenichiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7036523/
https://www.ncbi.nlm.nih.gov/pubmed/32123761
http://dx.doi.org/10.1016/j.heliyon.2020.e03379

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7036523/
https://www.ncbi.nlm.nih.gov/pubmed/32123761
http://dx.doi.org/10.1016/j.heliyon.2020.e03379

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