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2013•Food ControlRequires access

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

X.H. Wang, Hongyang Ren, Dewu Liu, Wei Zhu, W. Wang

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Key concepts: Lactobacillus sakei, Starter, Food science, Nitrite, Fermentation, Fermentation in food processing, Inoculation, Bacteria

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Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages — Research Paper | ScholarLens