Soy Protein Isolate Supplementation Favorably Regulates the Fermentation Characteristics of <i>Debaryomyces hansenii</i> and Flavor Profile in a Sausage Model

The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, <i>Debaryomyces hansenii</i> strains isolated...

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מידע ביבליוגרפי

Principais autores:	Wenwen Duan, Qiujin Zhu, Jing Wan
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2025-05-01
סדרה:	Foods
נושאים:	<i>Debaryomyces hansenii</i> fermented sausage carbon and nitrogen sources protease activity free amino acids free fatty acids
גישה מקוונת:	https://www.mdpi.com/2304-8158/14/11/1840
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!