Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with Lactobacillus sakei), LS (with L. sakei 3X-2B + Staphylococcus xylosus SZ-8), and LSS (with L. sakei 3X-2B + S. xylosus SZ-8 + S. carnosus SZ-2), the effects of mixed starter cultures on physical–...

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Detalles Bibliográficos
Autores principales: Wang, Debao, Hu, Guanhua, Wang, Huiting, Wang, Limei, Zhang, Yuanyuan, Zou, Yufu, Zhao, Lihua, Liu, Fang, Jin, Ye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700690/
https://www.ncbi.nlm.nih.gov/pubmed/34945490
http://dx.doi.org/10.3390/foods10122939

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700690/
https://www.ncbi.nlm.nih.gov/pubmed/34945490
http://dx.doi.org/10.3390/foods10122939

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