Oxidative pre-stress of Debaryomyces hansenii HRB1: A novel approach to enhancing antioxidant capacity and quality characteristics of fermented dry sausage

This study employed an oxidative pre-stress treatment (2 mM H₂O₂ for 40 min) as a cross-protection strategy to enhance the antioxidant capacity of Debaryomyces hansenii HRB1. The pre-treatment significantly increased the scavenging activity of intracellular cell-free extracts against 2′,2′-diphenyl-...

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Prif Awduron:	Yuan Tian, Gengxuan Yan, Chong Yu, Yumeng Sui, Baohua Kong, Qian Chen
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Elsevier 2026-07-01
Cyfres:	Food Chemistry: X
Pynciau:	Debaryomyces hansenii Oxidative pre-stress Antioxidant capacity Fermented dry sausage Flavor profile
Mynediad Ar-lein:	http://www.sciencedirect.com/science/article/pii/S2590157526006899
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