Utilization of optimized processing conditions for high yield synthesis of conjugated linoleic acid by L. plantarum AB20–961 and L. plantarum DSM2601 in semi-dry fermented sausage
Cem Okan Özer, Birol Kılıç
Topics & Concepts
FermentationFood scienceLactobacillus plantarumChemistryStarterConjugated linoleic acidTBARSHydrolysisLinoleic acidBiochemistryFatty acidBacteriaAntioxidantBiologyLactic acidLipid peroxidationGeneticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides