Effect of starter culture on proteolytic changes during processing of fermented beef sausages
Effect of starter culture on proteolytic changes during processing of fermented beef sausages
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DOI：
10.1016/j.foodchem.2009.03.065
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发表时间：
2009-10-01
期刊：
影响因子：
8.8
通讯作者：
Acton, James C.
中科院分区：
文献类型：
--
作者：
Candogan, K.;Wardlaw, F. B.;Acton, James C.
发酵牛肉香肠接种四种不同的发酵剂培养物（乳酸片球菌，弯曲乳杆菌，清酒乳杆菌，或灰色链霉菌）的蛋白水解过程中的工艺阶段（预发酵，发酵，干燥和加热）进行了评估。增加（p
Fermented beef sausages inoculated with four different starter Cultures (Pediococcus acidilactici, Lactobacillus curvatus, Lactobacillus sake, or Streptomyces griseus) were evaluated for proteolysis during process stages (prefermentation, fermentation, drying and heating). Increases (p