Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

IntroductionMicrobial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from traditional fermented foods were used in fermented s...

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發表在:	Frontiers in Microbiology
Main Authors:	Panpan Hu, Urooj Ali, Tariq Aziz, Li Wang, Jianying Zhao, Ghulam Nabi, Manal Y. Sameeh, Yanqin Yu, Yingchun Zhu
格式:	Article
語言:	英语
出版:	Frontiers Media S.A. 2023-03-01
主題:	starter cultures fermented sausages nitrite degradation biogenic amines degradation N-nitrosamine degradation
在線閱讀:	https://www.frontiersin.org/articles/10.3389/fmicb.2023.1156413/full