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Effect of starter culture on accumulation of taste active amino acids, free fatty acids, and on survival of pathogenic Escherichia coli in dry fermented beef sausages
DownloadSpring 2018
The accumulation of taste active compounds during ripening determines the taste of fermented meats; however, the contribution of defined starter cultures to glutamate during sausage ripening remains unknown. This study investigated the role of lactic acid bacteria and Staphylococcus carnosus on...
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