Abstract:We studied the proteolysis and conducted a sensory evaluation of fermented
sausages using strains derived from
Kimchi
[
Pediococcus
pentosaceus
-SMFM2021-GK1 (GK1);
P.
pentosaceus
-SMFM2021-NK3 (NK3)],
Doenjang
[
Debaryomyces hansenii-
SMFM2021-D1 (D1)], and spontaneous
fermented sausage [
Penicillium nalgiovense-
SMFM2021-S6 (S6)].
Fermented sausages were classified as comm… Show more
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