{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Zhang Y"],"funding":["Ningxia Hui Autonomous Region’s key research and development plan","Beijing Municipal Education Commission"],"pagination":["336"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9858581"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12(2)"],"pubmed_abstract":["<i>Bifidobacterium animalis</i> A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of <i>B. animalis</i> A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. <i>B. animalis</i> had high tolerance to NaCl and nitrite, and <i>B. animalis</i> A12 had protease and lipase activities. The pH value of sausage fermented with <i>B. animalis</i> A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highes"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["<i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage."],"pmcid":["PMC9858581"],"funding_grant_id":["KM202010020002","2020BBF02023"],"pubmed_authors":["Liu H","Yan J","Xie Y","Zhang Y","Ren J","Jing N","Zhang H","Zhang S","Hou Y","Jin J"],"additional_accession":[]},"is_claimable":false,"name":"<i>Bifidobacterium animalis</i> A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage.","description":"<i>Bifidobacterium animalis</i> A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of <i>B. animalis</i> A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. <i>B. animalis</i> had high tolerance to NaCl and nitrite, and <i>B. animalis</i> A12 had protease and lipase activities. The pH value of sausage fermented with <i>B. animalis</i> A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highes","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Jan","modification":"2025-04-22T09:04:26.214Z","creation":"2025-04-05T22:51:40.057Z"},"accession":"S-EPMC9858581","cross_references":{"pubmed":["36673428"],"doi":["10.3390/foods12020336"]}}