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...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	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
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Springer Nature 2018-02-01
סדרה:	Food Science of Animal Resources
נושאים:	fermented sausage Lactobacillus plantarum sensory quality starter culture
גישה מקוונת:	https://doi.org/10.5851/kosfa.2018.38.1.189
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!