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Effect of probiotics on microbiological and chemical quality attributes of Alxendria semidry sausage

Changes in microbiological and chemical quality of Alxendria semidry sausage were investigated during refrigerated storage where sausage mix was treated with different six groups of probiotics Bifidobacteriumlactis Bb-12, L.casei 01, L. acidophilus M92, L.lactis MA16,  mixture of Bifidobacteriumlact...

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Principais autores: Nermeen Malak, Gehan Kassem, Mohamed Emara, Nabil Yassin
Formato: Artigo
Idioma:Inglês
Publicado em: Cairo University, Faculty of Veterinary Medicine 2016-07-01
coleção:Veterinary Medical Journal - Giza
Assuntos:
Probiotics
fermented sausage
chemical quality
lactic acid bacteria
microbiological quality
starter cultures
Acesso em linha:https://vmjg.journals.ekb.eg/article_365310_7f23d7e9e859fcc9f4a16146726edc6f.pdf
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