Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods
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DOI: 10.3390/foods12010137
Abstract: This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium… read more here.
Keywords: dry fermented; fermentation temperature; fermentation; optimal fermentation ... See more keywords