Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous <i>Lactic Acid Bacteria</i> on Quality, Moisture Distribution, and Protein Structure in Fermentation

Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous <i>Lactic Acid Bacteria</i> on Quality, Moisture Distribution, and Protein Structure in Fermentation

To produce products with standardized and optimal technical performance, probiotics, particularly <i>Lactic Acid Bacteria</i> (<i>LAB</i>), have long been utilized as fermentation starters in sausages, ensuring both the standardization and enhancement of product quality and s...

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Bibliographic Details
Main Authors: Yangyi Zheng, Gaiming Zhao, Shichang Zhao, Xuan Li, Wenming Cui, Long Xu, Chaozhi Zhu, Lin Tong
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Fermentation
Subjects:
<i>Lactobacillus</i> spp.
fermented sausages
starter cultures
microbiological safety
quality change
secondary structure
Online Access:https://www.mdpi.com/2311-5637/11/3/134
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