Lactobacillus acidophilus L-92 and Increased Amino Acid Concentration

• Application of Propionibacterium and Lactobacillus Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction.

  • 2025-01
  • International journal of food science 2025(1)
  • • Sholpan Baytukenova
    • Ulzhan Ryspaeva
    • Saule Baytukenova
    • Anel Kostanova
    • Saule Yeraliyeva

  • PubMed: 41030593
  • DOI: 10.1155/ijfo/4733962

  3 Insights on

  • Increased Amino Acid Concentration

  • Low evidence

  Amino acid profiling indicated a 24.2% increase in essential amino acid content, including lysine, leucine, and threonine

  Effect

  Beneficial

  Effect size

  Moderate