Effect of <i>Lactiplantibacillus plantarum</i> X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage
In this study, the safety of fermented lamb sausage was examined. The aim was to investigate the effect of <i>Lactiplantibacillus plantarum</i> X22-2 (LP X22-2) on the quality of, and biogenic amine (BA) formation in, fermented lamb sausages during fermentation, maturation, and storage....
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/10/883 |