Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage

Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage

In order to study the effects of different functional strains on alleviating protein oxidation and enhancing flavor in fermented sausage, Lactiplantibacillus plantarum NJAU-01 (LpN), with excellent antioxidant activity, L. plantarum CGMCC 18217 (Lp10), with the ability to improve the flavor of ferme...

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Bibliographic Details
Main Author: WANG Yongyong, CHEN Lei, WEI Congjiao, GE Qingfeng, WU Mangang, ZHAO Ning, XI Jun, SHAN Yanqin, HE Xudong, YU Hai, LIU Rui
Format: Article
Language:English
Published: China Food Publishing Company 2023-11-01
Series:Shipin Kexue
Subjects:
lactiplantibacillus plantarum cgmcc 18217; l. plantarum njau-01; staphylococcus saprophyticus cgmcc 3475; fermented sausage; antioxidant; volatile flavor compounds
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-019.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-019.pdf

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