<i>Lactococcus lactis</i> subsp. <i>cremoris</i> Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products

This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed...

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Autors principals:	Md. Kauser-Ul-Alam, Yu Toba, Shoji Hioki, Toru Hayakawa, Haruto Kumura, Jun-ichi Wakamatsu
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-10-01
Col·lecció:	Foods
Matèries:	<i>Lactococcus lactis</i> subsp. <i>cremoris</i> dry-cured fermented sausage improvement of color zinc protoporphyrin IX
Accés en línia:	https://www.mdpi.com/2304-8158/9/11/1583
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