Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages
Effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated. In starter culture-inoculated sausages, Lac...
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| Main Authors: | , , |
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| Format: | article |
| Language: | EN |
| Published: |
KeAi Communications Co., Ltd.
2022
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| Subjects: | |
| Online Access: | https://doaj.org/article/7d571dda9b734613a24fcc440ce006e1 |
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