The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile. Inoculated the st...

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Detalles Bibliográficos
Autores principales: Zhang, Di, Yang, Peng, Liu, Kaihao, Wu, Liu, Li, Guoliang, Zhang, Huan, Ma, Xiaozhong, Rong, Liangyan, Li, Ruren
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534179/
https://www.ncbi.nlm.nih.gov/pubmed/37780305
http://dx.doi.org/10.1016/j.fochx.2023.100838

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534179/
https://www.ncbi.nlm.nih.gov/pubmed/37780305
http://dx.doi.org/10.1016/j.fochx.2023.100838

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