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The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products

Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, Urszula Siekierko, Danuta Kołożyn‐Krajewska

2022Meat Science18 citationsDOI

Topics & Concepts

Lactobacillus fermentumFood scienceChemistryPigmentNitriteSalt (chemistry)Sodium nitriteBacteriaLactic acidNitrateBiologyOrganic chemistryGeneticsLactobacillus plantarumMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Industry and Aquatic Biology
The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products | Litcius