https://www.selleckchem.com/pr....oducts/linderalacton
[This corrects the article DOI 10.3389/fmicb.2020.564522.].The present research was aimed to the optimization of the production of a fish fermented salami-like product using autochthonous Lactiplantibacillus plantarum starters. The activity was performed through two phases (1) Optimization of fermented fish product composition by using a 2k-p Fractional Factorial Design the variables tested were nitrites (0-150 ppm), salt (2.5-7.5%), sucrose (0-4%), white pepper (0-0.10%), and fermentation temperature (10-30°C); (2) Product reali
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