article Open Access
Changes in microbial counts during fermentation of chicken sausages
International Journal of Advanced Biochemistry Research · 2025 · Vol. 9(12) · pp. 255–258
Abstract
The present study investigated the effects of Lactobacillus plantarum and yoghurt starter cultures on the microbial dynamics, fermentation behavior, and quality of fermented chicken sausages. Spice blends and optimized formulations were incorporated into minced chicken meat, followed by controlled fermentation at 25-28 °C. Microbiological analyses revealed a significant (p
Meat and Animal Product QualityProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsFermentationStarterLactobacillus plantarumLactobacillusLactic acidFermentation starter
Citations
0
FWCI
0.00
field-weighted impact
References
0
Percentile
44%
vs. same field & year
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.