Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage
This study evaluated the effects of zinc protoporphyrin-producing lactic acid bacteria specifically Weissella viridescens JX11, Weissella viridescens MDJ8, and Lactobacillus pentosus Q on nitrite substitution and the quality characteristics of Harbin dry sausage. The redness (a*) values in the bacte...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010356 |
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