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...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: 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
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2018
Témata:
Article
On-line přístup: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
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky