Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis tak...

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Bibliographic Details
Main Authors: Federica Pasini, Francesca Soglia, Massimiliano Petracci, Maria Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia, Giulia Tabanelli
Format: Article
Language:English
Published: MDPI AG 2018-10-01
Series:Nutrients
Subjects:
fermented meat
starter cultures
biogenic amines
sausage size
proteolysis
lipolysis
Online Access:http://www.mdpi.com/2072-6643/10/10/1497

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