Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages

In this study, by comparing the four groups of sausages, namely, CO (without starter culture), LB (with <i>Lactobacillus sakei</i>), LS (with <i>L. sakei</i> 3X-2B + <i>Staphylococcus xylosus</i> SZ-8), and LSS (with <i>L. sakei</i> 3X-2B + <i>S....

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Bibliographic Details
Main Authors: Debao Wang, Guanhua Hu, Huiting Wang, Limei Wang, Yuanyuan Zhang, Yufu Zou, Lihua Zhao, Fang Liu, Ye Jin
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
dry fermented sausage
starter cultures
mutton
proteolysis
biogenic amines
Online Access:https://www.mdpi.com/2304-8158/10/12/2939

Internet

https://www.mdpi.com/2304-8158/10/12/2939

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