Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat
Yulong Zhang, Ping Hu, Yaoyao Xie, Xiaoyu Wang
Topics & Concepts
Food sciencePediococcusFermentationLactobacillusLactobacillaceaeQuality (philosophy)ChemistryBiotechnologyBusinessBiologyPhilosophyEpistemologyMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides