Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages

In this study, fermented sausage prepared by inoculating different strains of Lactobacillus sakei was assessed for their physiochemical, microbiological, and textural characteristics during fermentation and ripening. Five treatments were prepared: Control (commercial starter culture, C), L. sakei Ko...

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Detalles Bibliográficos
Autores principales: Ameer, Ammara, Seleshe, Semeneh, Kim, Beom-Joon, Kang, Suk Nam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2021
Materias:
Original
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747959/
https://www.ncbi.nlm.nih.gov/pubmed/35047445
http://dx.doi.org/10.3746/pnf.2021.26.4.476

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747959/
https://www.ncbi.nlm.nih.gov/pubmed/35047445
http://dx.doi.org/10.3746/pnf.2021.26.4.476

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