Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. pentosaceus SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), and spontaneously fermente...

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Detalles Bibliográficos
Autores principales: Jeong, Chang-Hwan, Lee, Sol-Hee, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9647183/
https://www.ncbi.nlm.nih.gov/pubmed/36415576
http://dx.doi.org/10.5851/kosfa.2022.e56

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9647183/
https://www.ncbi.nlm.nih.gov/pubmed/36415576
http://dx.doi.org/10.5851/kosfa.2022.e56

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