Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages
The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process. Culture-dependent (colony count) and culture-independent (high-th...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Tsinghua University Press
2023-01-01
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| Серія: | Food Science and Human Wellness |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2213453022001173 |
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