Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products

This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed...

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Detalles Bibliográficos
Autores principales: Kauser-Ul-Alam, Md., Toba, Yu, Hioki, Shoji, Hayakawa, Toru, Kumura, Haruto, Wakamatsu, Jun-ichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692285/
https://www.ncbi.nlm.nih.gov/pubmed/33142787
http://dx.doi.org/10.3390/foods9111583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692285/
https://www.ncbi.nlm.nih.gov/pubmed/33142787
http://dx.doi.org/10.3390/foods9111583

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