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Effects of starter culture inoculation on microbial community diversity and food safety of Chinese Cantonese sausages by high-throughput sequencing
Effects of starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus at the ratios (w/w) of 1:1:1:1 on bacterial community diversity and food safety of Chinese Cantonese sausages were demonstrated by high-throughput sequencing techno...
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| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884565/ https://ncbi.nlm.nih.gov/pubmed/33678876 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04607-y |
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