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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

Abstract This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillusplantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-in...

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Main Authors: Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Beom-Young Park, Jun-Sang Ham, Jin-Hyoung Kim
Format: Artigo
Language:Inglês
Published: Springer Nature 2018-02-01
Series:Food Science of Animal Resources
Subjects:
fermented sausage
Lactobacillus plantarum
sensory quality
starter culture
Online Access:https://doi.org/10.5851/kosfa.2018.38.1.189
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