Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological, biochemical and organoleptic attributes of dry fermented sausages was investigated during processing. Based on preliminary screening, the combination of Staphylococcus xylosus SX16 and Lactobacillus plantarum CM...

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Bibliographic Details
Main Authors: Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2021-01-01
Series:Food Science and Human Wellness
Subjects:
Staphylococcus xylosus
proteolytic activity
Lactobacillus plantarum
Nanx
Wudl
fermented sausage
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453020301555

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http://www.sciencedirect.com/science/article/pii/S2213453020301555

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