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Journal: Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products. (Pubmed Central) - Dec 22, 2020 plantarum 11, L. plantarum 69, and L. plantarum DSM1055) at 10 cfu/g and incubated at 10, 20, or 30°C for 7 days...In the second step, salami-like were produced according to the individuated formulation and inoculated with the studied starters (10 cfu/g); the fish mixture was stuffed into a natural casing and left to ferment at 30°C for 7 days. The use of the selected strains not only assured a correct fermentation but reduced the process time at only 2 days; during refrigerated storage, a good microbiological, chemico-physical and sensorial quality of the final product was recorded for at least 21 days.
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