Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with <i>Lactobacillus sakei</i>

Butifarra, with the addition of inulin, was produced for the first time. The objective of this study was to investigate the effect of inulin in butifarra fermented with <i>Lactobacillus sakei</i> ATCC^® 15521™ on physicochemical properties, instrumental texture, microbiology, and sensory e...

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Autori principali:	Piedad Margarita Montero Castillo, Verónica Morelos Martelo, Katiuska Gómez Acevedo, Yesid Alejandro Marrugo Ligardo, Diofanor Acevedo-Correa
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-10-01
Serie:	Fermentation
Soggetti:	butifarra fermententation inulin <i>Lactobacillus sakei</i>
Accesso online:	https://www.mdpi.com/2311-5637/9/10/913
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