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Pork Jerky Fermented with Lactobacillus bulgaricus and Angel Yeast

Pork Jerky Fermented with Lactobacillus bulgaricus and Angel Yeast

Changqing Zhao*, Zhuochi Chen and Yubin Li

College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China 

*      Corresponding author: zhaocq2010@163.com

 

 

Fig. 1.

pH change (A), free amino acids content (B), neutral protease activity (C) and acid protease activity (D) before and after fermentation.

Pakistan Journal of Zoology

October

Vol. 50, Iss. 5, Pages 1601-1998

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