Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage

The effects of Limosilactobacillus fermentum 332 on quality characteristics in fermented sausage were explored in terms of physicochemical characteristics, volatile flavor components, and Quorum sensing (QS). The results showed that the pH of fermented sausage decreased from 5.20 to 4.54 within 24 h...

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Detalles Bibliográficos
Autores principales: Gu, Yue, Qiao, Ruifang, Jin, Bo, He, Yinfeng, Tian, Jianjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998864/
https://www.ncbi.nlm.nih.gov/pubmed/36894700
http://dx.doi.org/10.1038/s41598-023-31161-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998864/
https://www.ncbi.nlm.nih.gov/pubmed/36894700
http://dx.doi.org/10.1038/s41598-023-31161-2

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