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A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages

Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic properties. These compounds could be found at certain levels in fermented sausages. Fermented sausages are considered to be a suitable environment for nitrosamine formation due to acid formation and reactions such as p...

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Detalles Bibliográficos
Autores principales:	Sallan, Selen, Yılmaz Oral, Zeynep Feyza, Kaya, Mükerrem
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955677/ https://www.ncbi.nlm.nih.gov/pubmed/36832777 http://dx.doi.org/10.3390/foods12040702

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