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Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period
저자
SEMENEH SELESHE, 강석남
학술지명
한국축산식품학회지
출판/발행연도
2021
주제
요약
본 연구는 건조 숙성 소시지의 품질 특성에 미치는 페디오코쿠스 펜토사세우스(PP)와 젖산균(LP1, LP2) 균주의 효과를 평가했습니다. PP 및 LP2 균주를 첨가한 처리구에서 젖산균 및 총균수, 수분 활성도가 유의하게 높았으며, LP2
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