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

Author:

Seleshe SemenehORCID,Kang Suk NamORCID

Funder

National Research Foundation of Korea

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

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

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