Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces...

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Detalles Bibliográficos
Autores principales: Liu, Yingli, Wan, Zhen, Yohannes, Kalekristos Woldemariam, Yu, Qinglin, Yang, Ziyan, Li, Hongyan, Liu, Jie, Wang, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7819883/
https://www.ncbi.nlm.nih.gov/pubmed/33488553
http://dx.doi.org/10.3389/fmicb.2020.611260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7819883/
https://www.ncbi.nlm.nih.gov/pubmed/33488553
http://dx.doi.org/10.3389/fmicb.2020.611260

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