Effect of a selected protective culture of lactilactobacillus sakei on the evolution of volatile compounds and on the final sensorial characteristics of traditional dry-cured fermented “salchichón”

HIGHLIGHTS

• who: Irene Martu00edn and colleagues from the (IProCar), Universidad Extremadura, Avdade las Ciencias, s/n, Cu00e1ceres, Spain have published the research work: Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented u201cSalchichu00f3nu201d, in the Journal: Biology 2023, 11, x b 0.31 u00b1 0.06 0.80 u00b1 0.15 0.31 u00b1 0.08 a 0.43 u00b1 0.04 1.01 u00b1 0.28 a 0.24 u00b1 0.02 n.d. n.d. n.d. 1.89 . . .
  

   

  

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