Caricamento...
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...
Salvato in:
| Pubblicato in: | Indian J Microbiol |
|---|---|
| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2016
|
| Soggetti: | |
| Accesso online: | 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 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|