Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage.

@article{Rai2010EffectsOP,
  title={Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage.},
  author={Krishna Prasad Rai and Chunhui Zhang and Wen Shui Xia},
  journal={Journal of food science and technology},
  year={2010},
  volume={47 2},
  pages={188-94}
}
Dry fermented Chinese-style sausages prepared in laboratory inoculating with Lactobacillus casei subsp. casei-1.001, Pediococcus pentosaceus-ATCC 33316, Staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities. A significant (p<0.05) decrease in moisture content of sausage during ripening was observed, whereas other major chemical parameters remained unchanged. The microbial fermentation… CONTINUE READING

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