Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific...

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Bibliographic Details
Main Authors: Barbara Sionek, Krzysztof Tambor, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Molecules
Subjects:
volatile compound analysis
GC–MS method
sensory profile
flavour and odour
probiotic
<i>Lacticaseibacillus</i>
Online Access:https://www.mdpi.com/1420-3049/26/21/6454

Internet

https://www.mdpi.com/1420-3049/26/21/6454

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