The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 279-285

  Aro Aro, Juan Marcos ^a   Nyam Osor, Purevdorj ^a   Tsuji, Kayoko ^b   Shimada, Ken ichiro ^a   Fukushima, Michihiro ^a   Sekikawa, Mitsuo ^a  

^a OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^b KURUME UNIVERSITY   (Japan)

Author keywords

Amino acid; Fermented sausage; Proteolysis; Starter culture

Indexed keywords

AMINO ACID; PROTEIN;

AMINO ACID ANALYSIS; ARTICLE; BACTERIUM CULTURE; CHEMICAL ANALYSIS; CONTROLLED STUDY; FERMENTATION; LACTOBACILLUS SAKEI; MEAT; MUSCLE FIBRIL; NONHUMAN; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PH; PLATE COUNT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SARCOPLASM; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS; STARTER CULTURE;

LACTOBACILLUS SAKEI; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 70349820322     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.025     Document Type: Article

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