Original paper
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages
Abstract
We investigated the effects of Lactobacillus pentosus inoculation on N-nitrosamines (NAs) contents and bacterial communities in dry fermented sausages. Culture-dependent and culture-independent (high-throughput sequencing) methods were employed to evaluate the bacterial communities. The results showed that inoculation with L. pentosus improved the microbiological quality of dry fermented sausages by enhancing the competitiveness of dominant...
Paper Details
Title
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages
Published Date
May 1, 2018
Journal
Volume
87
Pages
126 - 134
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Notes
History