Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

This study investigated the positive effects of complete replacement of nitrite with a Lactobacillus fermentum on the quality and safety of Chinese fermented sausages, and evaluated the risk of this strain. The effects of the strain on pH, color, nitrite, thiobarbituric acid reactive substances (TBA...

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Detalles Bibliográficos
Autores principales: Xu, Yuning, Zhu, Yinglian
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/PMC8371913/
https://www.ncbi.nlm.nih.gov/pubmed/34421863
http://dx.doi.org/10.3389/fmicb.2021.704302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8371913/
https://www.ncbi.nlm.nih.gov/pubmed/34421863
http://dx.doi.org/10.3389/fmicb.2021.704302

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