The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.
Sign Up to like & getrecommendations! Published in 2020 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103505
Abstract: The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five… read more here.
Keywords: dry sausages; traditional dry; correlation; correlation bacterial ... See more keywords
Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.04.169
Abstract: This study investigates the purification and biochemical characteristics of the protease secreted by Lactobacillus curvatus R5, which was isolated from Harbin dry sausages. The optimized fermentation conditions were fermentation time 36 h, initial pH 6 and fermentation… read more here.
Keywords: protease; biochemical characteristics; dry sausages; harbin dry ... See more keywords
In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2017.03.020
Abstract: The probiotic properties of lactic acid bacteria (LAB) Pediococcus pentosaceus R1, Lactobacillus brevis R4, Lactobacillus curvatus R5, and Lactobacillus fermentum R6 isolated from Harbin dry sausages were evaluated and compared in vitro with those of… read more here.
Keywords: isolated harbin; dry sausages; probiotic properties; harbin dry ... See more keywords
Beetroot and radish powders as natural nitrite source for fermented dry sausages.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108275
Abstract: The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively).… read more here.
Keywords: beetroot radish; dry sausages; beetroot; fermented dry ... See more keywords
Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages
Sign Up to like & getrecommendations! Published in 2020 at "Process Biochemistry"
DOI: 10.1016/j.procbio.2019.10.029
Abstract: Abstract This study investigated the purification and biochemical characterization of the protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. The optimized fermentation conditions were as follows: a fermentation time of 48 h, an… read more here.
Keywords: protease produced; protease; dry sausages; harbin dry ... See more keywords