Lactobacillus plantarum (KACC 92189) as a potential probiotic starter culture for quality improvement of fermented sausages

Korean Journal for Food Science of Animal Resources

Volumn 38, Issue 1, 2018, Pages 189-202

  Van Ba, Hoa ^a   Seo, Hyun Woo ^a   Seong, Pil Nam ^a   Kang, Sun Moon ^a   Kim, Yoon Seok ^a   Cho, Soo Hyun ^a   Park, Beom Young ^a   Ham, Jun Sang ^a   Kim, Jin Hyoung ^a  

^a National Institute of Animal Science   (South Korea)

Author keywords

Fermented sausage; Lactobacillus plantarum; Sensory quality; Starter culture

Indexed keywords

EID: 85043250095     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2018.38.1.189     Document Type: Article

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