Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with <i>Lactobacillus sakei</i>

Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with <i>Lactobacillus sakei</i>

Butifarra, with the addition of inulin, was produced for the first time. The objective of this study was to investigate the effect of inulin in butifarra fermented with <i>Lactobacillus sakei</i> ATCC<sup>®</sup> 15521™ on physicochemical properties, instrumental texture, mic...

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Bibliographic Details
Main Authors: Piedad Margarita Montero Castillo, Verónica Morelos Martelo, Katiuska Gómez Acevedo, Yesid Alejandro Marrugo Ligardo, Diofanor Acevedo-Correa
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Fermentation
Subjects:
butifarra
fermententation
inulin
<i>Lactobacillus sakei</i>
Online Access:https://www.mdpi.com/2311-5637/9/10/913

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