Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate
Md Asaduzzaman, Momo Ohya, Haruto Kumura, Tõru Hayakawa, Jun‐ichi Wakamatsu
Topics & Concepts
Leuconostoc mesenteroidesFood scienceBacteriaFermentation in food processingNitriteLactobacillus sakeiChemistryLeuconostocLactococcus lactisEnterococcus faeciumMicrobiologyBiologyFermentationLactobacillusLactic acidNitrateGeneticsOrganic chemistryProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality