Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste
To test the feasibility of inoculated fermentation with lactic acid bacteria for improving the quality of fermented beef-soybean paste, samples prepared by natural and inoculated fermentations with Lactobacillus plantrum (Lp), Pediococcus pentosaceus (Pp) or their mixture (Lp:Pp = 1:1) were comparat...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-011.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|