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Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork
来源：食品科学网 阅读量: 309 发表时间: 2017-03-07
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作者: Zhen Luoa, Vincent Gasasira a, Yuhui Huanga, Dengyong Liu b, Xihong Yang c, Shihong Jiang d, Wenfeng Hua,∗
关键词: Pork; Color stability; Lactobacillus salivarius; Metmyoglobin
摘要:

​​The aim of this research is to investigate the effect of lactic acid bacteria (LAB) on color stability of fresh pork. Of the seven LAB strains isolated from the Chinese dry-cured hams, H strain was identified as Lactobacillus salivarius (CCTCC M2010374)

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