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Effect of nitrite on a bacteriocinogenic Lactococcus lactis transconjugant in fermented sausage
- Scannell, A.G.M., Hill, C., Ross, R.P., Schwarz, G., Arendt, E.K.
- European food research & technology 2001 v.213 no.1 pp. 48-52
- salami, fermented foods, sodium nitrite, dose response, Lactococcus lactis, starter cultures, bacteriocins, fermentation, food processing quality, Lactobacillus, strain differences, texture, color, food additives, pH, lipid peroxidation, sensory evaluation, food composition, water activity, antibacterial properties, duration, Lactobacillus sakei, species differences