Bifidobacterium animalis a12, a probiotic strain that promotes glucose and lipid metabolism, improved the texture and aroma of the fermented sausage

HIGHLIGHTS

• who: Yan Zhang et al. from the Beijing University of Agriculture, Beijing, China have published the Article: Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
• what: Our findings showed that the application of B. animalis A12 in fermented sausage had a positive effect.
• how: Cheng et_al inoculated L plantarum and Pediococcus pentosaceus into sausage and the results showed that the mixed starter had the potential to improve the . . .
  

   

  

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