The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
By J. A. Aro, Purevdorj Nyam-Osor, K. Tsuji, K. Shimada, M. Fukushima, M. Sekikawa. 2010
217 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Insect Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/2dbcfb082794686180f2f521a5c1573d80b380e6
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In Animal Science and Zoology
In Molecular Biology
Citations in the corpus
- Bacterial diversity and functionalities in food fermentations (2012, background): “To enhance flavour compound production by CNS, both the amount of free amino acids and the mechanisms of amino acid conversions must be favoured, as the addition of exogenous proteases or the use of proteolytic starter cultures to increase the amount of free amino acids is not enough to significantl”