Complete Replacement of Nitrite With a <i>Lactobacillus fermentum</i> on the Quality and Safety of Chinese Fermented Sausages.

Xu, Yuning; Zhu, Yinglian

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages.

Xu, Yuning; Zhu, Yinglian.

Afiliação

Xu Y; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
Zhu Y; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.

Front Microbiol ; 12: 704302, 2021.

Article em En | MEDLINE | ID: mdl-34421863

Palavras-chave

Lactobacillus fermentum; biological amines; fermented sausages; metmyoglobin; nitrite; thiobarbituric acid reactive substances; total volatile basenitrogen

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