Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”

SIMPLE SUMMARY: The use of lactic acid bacteria as starter culture in the production of traditional dry-cured fermented sausages is not widespread due to the possible undesirable effects of these bacteria on the sensory quality of the product. In this work, it is demonstrated that the use of a selec...

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Detalles Bibliográficos
Autores principales: Martín, Irene, García, Carmen, Rodríguez, Alicia, Córdoba, Juan J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9855356/
https://www.ncbi.nlm.nih.gov/pubmed/36671780
http://dx.doi.org/10.3390/biology12010088

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9855356/
https://www.ncbi.nlm.nih.gov/pubmed/36671780
http://dx.doi.org/10.3390/biology12010088

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