Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period-Reference-Cited by-同舟云学术

Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

Published:2021-07 Issue:4 Volume:41 Page:636-649
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Seleshe Semeneh^ORCID,Kang Suk Nam^ORCID

Funder

National Research Foundation of Korea

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2021.e21

Reference59 articles.

1. Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: An overview;Aquilanti;Int Food Res J,2016

2. Microbial dynamics during the fermentation of Wakalim, a traditional Ethiopian fermented sausage;Bacha;J Food Qual,2010

3. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages;Baka;LWT-Food Sci Technol,2011

4. Comparing natural and selected starter cultures in meat and cheese fermentations;Bassi;Curr Opin Food Sci,2015

5. Evaluation of different starter cultures (Staphylococci plus lactic acid bacteria) in semi-ripened Salami stuffed in swine gut;Bedia;Meat Sci,2011

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages;Food Bioscience;2024-10

2. Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage;Food Chemistry: X;2024-10

3. Screening and evaluating yeast strains with antioxidant potential from the traditional dry sausage of northern China;LWT;2024-07

4. Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages;Foods;2024-01-08

5. Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging;Animal Bioscience;2023-09-01