Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages

This study aimed to assess the potential of meat-derived lactic acid bacteria (LAB) strains on the technological, microbiological, and physicochemical quality of beef sausages. Four fermented sausage treatments were prepared: (C) was produced without cultures; (S2A) was produced with <i>Lactiplantib...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Anna Łepecka, Aleksandra Szydłowska, Katarzyna Marciniak-Lukasiak, Anna Okoń, Olga Świder, Sylwia Onacik-Gür, Beata Łaszkiewicz, Urszula Siekierko, Dorota Grzeszczak, Piotr Szymański
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2026-06-01
Цуврал:	Molecules
Нөхцлүүд:	fermentation maturing meat products cold cuts <i>Lactiplantibacillus plantarum</i> <i>Lactiplantibacillus pentosus</i>
Онлайн хандалт:	https://www.mdpi.com/1420-3049/31/11/1948
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!