Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces...

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Bibliographic Details
Main Authors: Yingli Liu, Zhen Wan, Kalekristos Woldemariam Yohannes, Qinglin Yu, Ziyan Yang, Hongyan Li, Jie Liu, Jing Wang
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-01-01
Series:Frontiers in Microbiology
Subjects:
starter culture
lipid oxidation
protein hydrolysis
volatile compound
functional differences
dry fermented sausage
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2020.611260/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2020.611260/full

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