The influence of probiotic strain L. casei 01 on biogenic amines concentrations in fermented sausages Herkules
In this work, the influence or probiotic strain L. casei 01 (Sacco, Italy) on biogenic amines concentrations during fermentation, ripening and storage of fermented sausages “Herkules” was studied. Two amounts of probiotic culture were added into sausages, 0,25 % and 0,40 %, respectively. Negative co...
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| Format: | Article |
| Language: | English |
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Mendel University Press
2009-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
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| Online Access: | https://acta.mendelu.cz/57/5/0041/ |