Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate
This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, <i>Lactiplantibacillus plantarum</i> GM77, <i>Staphylococcus xylosus</i> GM92 or <i>L. plantarum</i> GM77 + <i>S. xylosus</i> GM92) isolated from sucuk (a traditional Turkish dry fermented sausag...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2023-06-01
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| Saila: | Fermentation |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2311-5637/9/6/558 |
| Etiketak: |
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