characteristics physical

Effect of Commercial Yogurt Starter Cultures on Physical and Sensory Quality of Fermented Sausages

Agus Susilo, Herly Evanuarini, Mulia Winirsya Apriliyani & Premy Puspitawati Rahayu · Asian Food Science Journal · 2026

Fermented sausages are processed meat products that rely on the activity of lactic acid bacteria (LAB) to develop their characteristic flavor, texture, and extended shelf life. LAB contribute to acid production, protein modification, and water retention, which influence both phys...