Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages

Dry-fermented sausages, particularly traditional varieties like Sokobanja sausage from Serbia, are highly valued for their unique sensory attributes. This study aimed to evaluate the effects of adding starter cultures (lactic acid bacteria, LAB, and coagulase-negative staphylococci, CNS) and organic...

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Bibliographic Details

Published in:	Microorganisms
Main Authors:	Tanja Žugić Petrović, Vladimir M. Tomović, Katarina G. Marković, Teresa Semedo-Lemsaddek, Mirjana Ž. Grujović
Format:	Article
Language:	English
Published:	MDPI AG 2025-02-01
Subjects:	dry-fermented sausages Sokobanja sausage starter cultures lactic acid bacteria (LAB) sunflower honey functional food
Online Access:	https://www.mdpi.com/2076-2607/13/2/349