The biological properties and aroma production characteristics of 9 strains from fermented meat

To develop excellent strains suitable for the fermentation of meat products, using 9 strains (3 strains each of yeast, lactic acid bacteria, and Staphylococcus) isolated and identified from cured meat and sausages as research objects, the biological properties and aroma production characteristics of...

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Autor principal:	LI Meng, LI Qin, LI Jianlong, HU Kaidi, LIU Junling, LIU Li, LI Xing, LIU Shuliang
Format:	Artigo
Idioma:	Inglês
Publicat:	Editorial Department of China Brewing 2026-02-01
Col·lecció:	Zhongguo niangzao
Matèries:	staphylococcus|lactic acid bacteria|yeast|meat starter culture|biological property|aroma production characteristic
Accés en línia:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2026-45-2-135.pdf
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