Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages

Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages

Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with Aspergillus oryzae and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture, and expected to add aroma, flavor and softness to sausages. We investigated the ef...

Full description

Bibliographic Details
Main Authors: Nana Mikami, Yoshiro Tsukada, Samanthi Wathsala Pelpolage, Kyu-Ho Han, Michihiro Fukushima, Kenichiro Shimada
Format: Article
Language:English
Published: Elsevier 2020-02-01
Series:Heliyon
Subjects:
Food science
Food analysis
Microbiology
Sake lees
Fermented dry sausage
Protein degradation
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020302243

Internet

http://www.sciencedirect.com/science/article/pii/S2405844020302243

Similar Items