Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods.

Food Sci Anim Resour · 2022 · PMC9647183 · PMID 36415576

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an increasing trendno p-value reported

An increasing trend was shown by all treatment groups with an increase in the fermentation period for STPC, which reached 3.94–5.44 Log CFU/g on the third day of fermentation.

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