Lactobacillus plantarum LPL-1, a bacteriocin producing strain, changed the bacterial community composition and improved the safety of low-salt fermented sausages
Ying Zhang, Yuxuan Qin, Yao Wang, Yuxia Huang, Pengfei Li, Pinglan Li, Pinglan Li, Pinglan Li
Topics & Concepts
Lactobacillus plantarumFood scienceFermentationCadaverineBacteriocinFood spoilageChemistryStarterWater activityLactic acidBacteriaPutrescineBiologyBiochemistryWater contentEnzymeEngineeringGeneticsGeotechnical engineeringMeat and Animal Product QualityPolyamine Metabolism and ApplicationsProbiotics and Fermented Foods