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...
Збережено в:
| Автори: | , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2023-06-01
|
| Серія: | Fermentation |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2311-5637/9/6/558 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|