Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages
The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria (LAB), Lactobacillus sakei, Lactobacillus plantarum and Lactobacillus curvatus, on the taste and odour profiles of dry sausages were investigated. The co-inoculated sausages showed higher free amino aci...
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Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Tsinghua University Press
2024-11-01
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Series: | Food Science and Human Wellness |
Subjects: | |
Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2023.9250014 |
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