The use of selected lactic acid bacteria starter cultures for improved thai sausage fermentation

Journal of Food Processing and Preservation

Volumn 35, Issue 3, 2011, Pages 291-298

  Sriphochanart, Wiramsri ^a   Skolpap, Wanwisa ^a  

^a THAMMASAT UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION PROCESS; IN-CONTROL; INITIAL RATE; LACTIC ACID BACTERIA; LACTIC ACID PRODUCTION; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; MICROBIOLOGICAL ANALYSIS; OVERALL ACCEPTABILITY; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; STARTER CULTURES; UNINOCULATED CONTROL;

BACTERIA; BACTERIOLOGY; BODY FLUIDS; FERMENTATION; MEATS; ORGANIC ACIDS; STARTERS;

LACTIC ACID;

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

EID: 79958224005     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00453.x     Document Type: Article

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