Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages
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DOI: 10.1016/j.foodcont.2017.12.025
Abstract: Abstract We investigated the effects of Lactobacillus pentosus inoculation on N-nitrosamines (NAs) contents and bacterial communities in dry fermented sausages. Culture-dependent and culture-independent (high-throughput sequencing) methods were employed to evaluate the bacterial communities. The results… read more here.
Keywords: fermented sausages; effect inoculating; bacterial communities; communities dry ... See more keywords