The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages

The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages

The aim of the study was to assess the possibility of using novel <i>Gluconobacter oxydans</i> strains in the technology of raw ripening sausages and to assess their impact on the microbiological and physico-chemical quality after production and after 6 months of storage process. Four va...

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Bibliographic Details
Main Authors: Anna Okoń, Anna Łepecka, Piotr Szymański, Katarzyna Neffe-Skocińska
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Applied Sciences
Subjects:
acetic acid bacteria (AAB)
beneficial starters
meat fermentation
biopreservation process
Online Access:https://www.mdpi.com/2076-3417/15/1/263
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