Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans
Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages, such as inhibiting the growth of undesirable bacteria and antioxidant. In this study, the effects of inoculation with different starter cultures (Lactiplantibacillus plantarum HN...
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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.2023.9250046 |
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