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Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific...

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Detalles Bibliográficos
Autores principales:	Sionek, Barbara, Tambor, Krzysztof, Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Neffe-Skocińska, Katarzyna, Kołożyn-Krajewska, Danuta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587199/ https://www.ncbi.nlm.nih.gov/pubmed/34770862 http://dx.doi.org/10.3390/molecules26216454

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