Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

IntroductionMicrobial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from traditional fermented foods were used in fermented s...

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Bibliographic Details
Main Authors: Panpan Hu, Urooj Ali, Tariq Aziz, Li Wang, Jianying Zhao, Ghulam Nabi, Manal Y. Sameeh, Yanqin Yu, Yingchun Zhu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-03-01
Series:Frontiers in Microbiology
Subjects:
starter cultures
fermented sausages
nitrite degradation
biogenic amines degradation
N-nitrosamine degradation
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1156413/full

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