Application of Propionibacterium and Lactobacillus Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction
This study explores the functional role of Propionibacterium shermanii and Lactobacillus acidophilus as starter cultures in the development of semidry fermented and smoked sausages, with a focus on improving product quality and microbiological safety and reducing sodium nitrite levels. Four sausage...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Wiley
2025-01-01
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| Col·lecció: | International Journal of Food Science |
| Accés en línia: | http://dx.doi.org/10.1155/ijfo/4733962 |
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