Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of <i>Staphylococcus xylosus</i> and <i>lactic acid bacteria</i>.

Front Microbiol · 2023 · PMC10033708 · PMID 36970674

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an increasing trendno p-value reported

As shown in Figure 3C , the b* values in both groups presented an increasing trend, compared to 0 days, the b* values in the SBM-52 sausages and the L-S sausages raised to 9.10 and 9.85, respectively, over the thirteen-day ripening.

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