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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发表在:	Microorganisms
Main Authors:	Tanja Žugić Petrović, Vladimir M. Tomović, Katarina G. Marković, Teresa Semedo-Lemsaddek, Mirjana Ž. Grujović
格式:	文件
语言:	英语
出版:	MDPI AG 2025-02-01
主题:	dry-fermented sausages Sokobanja sausage starter cultures lactic acid bacteria (LAB) sunflower honey functional food
在线阅读:	https://www.mdpi.com/2076-2607/13/2/349