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...
Main Authors: | Xiaotong Li, Guanhua Hu, Xueying Sun, Erke Sun, Yue Zhang, Yancheng Zhong, Lin Su, Ye Jin, Fan Yang, Lihua Zhao |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-11-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/22/4147 |
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