Publication | Closed Access

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

ProbioticEngineeringFood FermentationNanx WudlBiochemical EngineeringBiotechnologyDry SausageMicrobial PhysiologyFood MicrobiologyMicrobiologyCompetitive Starter CulturesFood SafetyHealth Sciences