sx-12and
1.Inanother experiment we prepared sausages inoculating with mixed starter cultures containing Sx-12and LAB in equal proportion.
2.In this study, different batches of dry fermented Chinese-style sausages inoculating pure cultureof Lactobacillus caseisubsp. casei-1.001(Lc-1001), Pediococcus pentosaceus-ATCC 33316 (Pp-ATCC 33316), Staphylococcus xylosus-12 (Sx-12) and without starter as a control were prepared.
