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
- Low evidence
a 0.10% inoculation level achieved optimal fermentation... facilitating a 40% reduction in sodium nitrite without compromising color stability or safety
- Effect
- Beneficial
- Effect size
- Moderate
- Significant
- Yes