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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...

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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

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