HIGHLIGHTS
SUMMARY
Dry fermented sausages (DFS) are a traditional meat product appreciated for their organoleptic properties and sensory traits and are industrially produced through standardised but traditional and empirical processes and formulations. Fermentation was led either by spontaneous LAB in batch 1 or by the bioprotective starter culture Latilactobacillus sakei CTC494 added at an initial concentration of 6 log CFU/g in the rest of the batches. ALDEx results showed that the abundance of the main species of the liver auto-hydrolysate (i.e., L reuteri, L mucosae, L johnsonii, L amylovorus, Lactobacillus salivarius and Lactobacillus . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.