Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage
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چکیده
منابع مشابه
Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles
ABSTRACT: Fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. In this study, the use of suitable L. plantarum starter culture with L.bulgaricus and S. thermophilus to improve the cucumber fermentation process with high quality has been studied. Cucumbers in brine containing 4 to 6% NaCl and 0.2 to 0.4% Inulin (w/v) were inoculated with...
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15 صفحه اولMolecular characterization of tet(M) genes in Lactobacillus isolates from different types of fermented dry sausage.
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ژورنال
عنوان ژورنال: Frontiers in Microbiology
سال: 2021
ISSN: 1664-302X
DOI: 10.3389/fmicb.2020.611260