Open access
Sep 2026
Effects of Antioxidative Lactic Acid Bacteria on Bacterial Community Dynamics, Physicochemical Properties, and Oxidative Stability During Dry-Cured Fermented Sausage Processing
This study aimed to screen lactic acid bacteria (LAB) with enhanced antioxidant activity and evaluate their potential as starter cultures for dry-cured fermented sausages by assessing their effects on oxidative stability and physicochemical quality during processing. The antioxidant activities of different cellular fra...
Rong Tang, Hui Wang, Xing-Ying Dai et al.
· Foods · 0 citations