Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation
Abstract
The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) on the pH, lipid oxidation, protein oxidation, volatile compounds, and sensory evaluation of beef jerky were investigated. The pH, thiobarbituric acid reactive substances, and carbonyl contents of the inoculated jerky were significantly lower than those of the control (P <...
Paper Details
Title
Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation
Published Date
May 1, 2021
Journal
Volume
142
Pages
110982 - 110982
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