The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01
The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor th...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2009-01-01
|
| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/57/5/0057/ |