Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages
This study was conducted to screen the lactic acid bacteria (LAB) with admirable technological properties and high protease activity from traditional Chinese fermented sausages, and to investigate the effects of LAB on the antioxidant activity of peptides of fermented sausages. Seven strains were ob...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1583687 |