Flavour profiles of dry sausages fermented by selected novel meat starter cultures.

@article{Erkkil2001FlavourPO,
  title={Flavour profiles of dry sausages fermented by selected novel meat starter cultures.},
  author={Susanna Erkkil{\"a} and Esko Pet{\"a}j{\"a} and Susanna Eerola and L Lilleberg and Tiina Mattila-Sandholm and M. L. Suihko},
  journal={Meat science},
  year={2001},
  volume={58 2},
  pages={111-6}
}
Probiotic or bioprotective Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as Pediococcus pentosaceus E-90390 and Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing process of dry sausages. In the preliminary tests, their abilities to produce lactic acid and biogenic amines, histamine or tyramine, were studied in MRS broth and analysed by high-performance liquid chromatography. The strains produced higher or… CONTINUE READING

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