Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production
Lacticaseibacillus casei N87 was used as starter culture for the production of fermented sausages. The strain was cultivated in anaerobic (A) and respiratory (growth in presence of oxygen and supplementation with haeme and menaquinone in the growth medium; R) conditions. Control without the starter...
| Príomhchruthaitheoirí: | , , , |
|---|---|
| Formáid: | Alt |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
Frontiers Media S.A.
2023-02-01
|
| Sraith: | Frontiers in Sustainable Food Systems |
| Ábhair: | |
| Rochtain ar líne: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1044357/full |