Characterization of Proteolytic effect of lactic acid bacteria starter cultures on thai fermented sausages

Food Biotechnology

Volumn 24, Issue 4, 2010, Pages 293-311

  Sriphochanart, Wiramsri ^a   Skolpap, Wanwisa ^a  

^a THAMMASAT UNIVERSITY   (Thailand)

Author keywords

Fermented sausage; Lactic acid bacteria; Proteolysis; Starter culture

Indexed keywords

FERMENTED SAUSAGES; FREE AMINO ACIDS; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; MICROBIOLOGICAL ANALYSIS; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; SARCOPLASMIC PROTEIN; SDS-PAGE; SIMILAR PATTERN; SODIUM DODECYL SULPHATE; STARTER CULTURE; STARTER CULTURES;

AMINO ACIDS; BACTERIOLOGY; BODY FLUIDS; ELECTROPHORESIS; LACTIC ACID; PROTEINS; SODIUM; STARTERS;

MEATS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; WEISSELLA CIBARIA;

EID: 78449250303     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2010.507163     Document Type: Article

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