Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”
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DOI: 10.3390/biology12010088
Abstract: Simple Summary The use of lactic acid bacteria as starter culture in the production of traditional dry-cured fermented sausages is not widespread due to the possible undesirable effects of these bacteria on the sensory quality… read more here.
Keywords: culture; lactilactobacillus sakei; volatile compounds; dry cured ... See more keywords