Potential Use of <i>Lactiplantibacillus plantarum BCC 4352</i> as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

The suitability of <i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. <i>L. plantarum</i> BCC 4352 (<i>Lpb</i>BCC4352) exhibited colony...

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Autors principals:	Yutthana Kingcha, Laphaslada Pumpuang, Saowalak Adunphatcharaphon, Kanittha Chantarasakha, Pannita Santiyanont, Manadsaree Klomtun, Thitiphorn Janyaphisan, Kittima Kongtong, Natthaporn Phonsatta, Atikorn Panya, Wonnop Visessanguan, Awanwee Petchkongkaew, Weerapong Woraprayote
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-03-01
Col·lecció:	Fermentation
Matèries:	Nham <i>Lactiplantibacillus plantarum</i> probiotic starter culture fermented pork sausage functional starter
Accés en línia:	https://www.mdpi.com/2311-5637/10/3/145
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