The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky

The Effect of <i>Lactiplantibacillus plantarum</i> x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky

In this study, a protective agent was added to prepare a high-activity <i>Lactiplantibacillus plantarum</i> x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb jerky. A composite protective ag...

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Bibliographic Details
Main Authors: Xiaotong Li, Guanhua Hu, Xueying Sun, Erke Sun, Yue Zhang, Yancheng Zhong, Lin Su, Ye Jin, Fan Yang, Lihua Zhao
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
functional starter
protective agent
fermented meat product
physicochemical quality
safety
Online Access:https://www.mdpi.com/2304-8158/12/22/4147

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https://www.mdpi.com/2304-8158/12/22/4147

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