Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages-Reference-Cited by-同舟云学术

Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

Published:2019-01-01 Issue:1 Volume:17 Page:347-354
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Cao Chen-Chen¹,Feng Mei-Qin²,Sun Jian¹,Xu Xing-Lian¹,Zhou Guang-Hong¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China

2. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, P. R. China

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Research Fund for the Doctoral Program of Jinling Institute of Technology

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2019.1583687

Reference39 articles.

1. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

2. Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichón and Chorizo Sausages

3. Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

4. Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

5. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

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