Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast

Strains of Lactobacillus bulgaricus and Angel Yeast were combined to ferment raw pork and make pork jerky. After fermentation, the jerky was dried and then tested for sensory evaluation, pH and free amino acid content. The results showed that the optimal conditions for fermentation using L. bulgaric...

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Bibliografiske detaljer
Udgivet i:Indian J Microbiol
Main Authors: Zhao, Changqing, Lu, Ziyang, Huang, Jing, He, Sha, Tan, Hui, Wang, Gang, Liu, Dayu, Li, Yubin
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2016
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Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4920773/
https://ncbi.nlm.nih.gov/pubmed/27407292
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12088-016-0603-7
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