Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Conten...
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
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Publisher
Switzerland: MDPI
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Language
English
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Publisher
Switzerland: MDPI
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Contents
In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (
and
) on biogenic amines (BAs) content, proteolysis, and lipolysis taking place during both fermentation and ripening. With regard to BAs, putrescine and ty...
Alternative Titles
Full title
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6213744
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6213744
Other Identifiers
ISSN
2072-6643
E-ISSN
2072-6643
DOI
10.3390/nu10101497
