Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

This study investigated the positive effects of complete replacement of nitrite with a Lactobacillus fermentum on the quality and safety of Chinese fermented sausages, and evaluated the risk of this strain. The effects of the strain on pH, color, nitrite, thiobarbituric acid reactive substances (TBA...

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Bibliographic Details
Main Authors: Yuning Xu, Yinglian Zhu
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-08-01
Series:Frontiers in Microbiology
Subjects:
nitrite
Lactobacillus fermentum
fermented sausages
biological amines
thiobarbituric acid reactive substances
total volatile basenitrogen
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.704302/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.704302/full

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