Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characterist...

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Detalles Bibliográficos
Autores principales: Seleshe, Semeneh, Kang, Suk Nam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8277175/
https://www.ncbi.nlm.nih.gov/pubmed/34291212
http://dx.doi.org/10.5851/kosfa.2021.e21

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8277175/
https://www.ncbi.nlm.nih.gov/pubmed/34291212
http://dx.doi.org/10.5851/kosfa.2021.e21

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