Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles

The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D. hansenii compensated for the lack of saltiness and umami tastes o...

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Detalles Bibliográficos
Autores principales: Li, Xiang-Ao, Kong, Baohua, Wen, Rongxin, Wang, Huiping, Li, Mengtong, Chen, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909549/
https://www.ncbi.nlm.nih.gov/pubmed/35267284
http://dx.doi.org/10.3390/foods11050650

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909549/
https://www.ncbi.nlm.nih.gov/pubmed/35267284
http://dx.doi.org/10.3390/foods11050650

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