Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to commercial starter culture (COS) during fermentation and ripening. Treatments showed no subs...

Descripción completa

Detalles Bibliográficos
Autores principales: Seleshe, Semeneh, Ameer, Ammara, 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/PMC8564329/
https://www.ncbi.nlm.nih.gov/pubmed/34796332
http://dx.doi.org/10.5851/kosfa.2021.e60

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8564329/
https://www.ncbi.nlm.nih.gov/pubmed/34796332
http://dx.doi.org/10.5851/kosfa.2021.e60

Ejemplares similares