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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Xehetasun bibliografikoak

Egile Nagusiak:	Yuxin Li, Zhixiang Cao, Zhihui Yu, Yingchun Zhu, Kaile Zhao
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Tsinghua University Press 2023-01-01
Saila:	Food Science and Human Wellness
Gaiak:	Starter Fermented sausages High-throughput sequencing Volatile flavor compounds Principal component analysis
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S2213453022001173
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