Open access
Sep 2026
Effects of Lactic Acid Bacteria Cultures on Lipid Profile and Volatile Compounds of Reduced–Sodium Fermented Sausages
This study evaluated the effect of different lactic acid bacteria (LAB) strains on the fatty acid composition and volatile profile of reduced-sodium fermented sausages. Six treatments were produced: a control with a standard sodium content (Con) and five reduced-sodium treatments, including NAR and four inoculated with...
Marcello Lima Bertuci, Victoria Diniz Shimizu-Marin, Carlos Alberto Alves et al.
· Microbiology Research · 0 citations