Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages, such as inhibiting the growth of undesirable bacteria and antioxidant. In this study, the effects of inoculation with different starter cultures (Lactiplantibacillus plantarum HN...

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Bibliographic Details

Published in:	Food Science and Human Wellness
Main Authors:	Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-11-01
Subjects:	fermented sausages starter cultures free amino acids biogenic amines volatile compounds
Online Access:	https://www.sciopen.com/article/10.26599/FSHW.2023.9250046