Contribution of <i>Debaryomyces hansenii</i> to Microbial, Lipidome, and Flavor Properties of Sichuan Bacon

<i>Debaryomyces hansenii</i> has the potential to enhance the flavor profile of traditional fermented meat products. This study investigates the impact of the <i>D. hansenii</i> LY090 strain on the microbial community, lipidome, flavor profiles, and sensory properties of Sichuan bacon. Inoculation w...

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Principais autores:	Song Wang, Kaidi Hu, Wanshu Pan, Ling You, Yong Yang, Shuliang Liu
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2025-11-01
Serija:	Fermentation
Teme:	flavor-producing yeasts lipidome meat fermentation volatile compound
Online dostop:	https://www.mdpi.com/2311-5637/11/11/636
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