Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods

This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicil...

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Detalles Bibliográficos
Autores principales: Jeong, Chang-Hwan, Lee, Sol-Hee, Yoon, Yohan, Choi, Hyung-Youn, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818867/
https://www.ncbi.nlm.nih.gov/pubmed/36613352
http://dx.doi.org/10.3390/foods12010137

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818867/
https://www.ncbi.nlm.nih.gov/pubmed/36613352
http://dx.doi.org/10.3390/foods12010137

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