Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

This study puts a focus on the influence of microbial in situ heteropolysaccharide (HePS) formation on the quality of raw fermented sausages (salami). Since exopolysaccharide‐production is often triggered by sub‐optimal growth conditions, the influence of different fermentation temperatures was also...

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Detalles Bibliográficos
Autores principales: Velasco, Lina, Loeffler, Myriam, Torres, Isabel, Weiss, Jochen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958580/
https://www.ncbi.nlm.nih.gov/pubmed/33747447
http://dx.doi.org/10.1002/fsn3.2054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958580/
https://www.ncbi.nlm.nih.gov/pubmed/33747447
http://dx.doi.org/10.1002/fsn3.2054

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