Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Korean J Food Sci Anim Resour
Prif Awduron: Ba, Hoa Van, Seo, Hyun-Woo, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yoon-Seok, Cho, Soo-Hyun, Park, Beom-Young, Ham, Jun-Sang, Kim, Jin-Hyoung
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2018
Pynciau:
Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC5932973/
https://ncbi.nlm.nih.gov/pubmed/29725237
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.1.189
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