Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3

This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3) and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial community’s composition, and the volatile flavor compounds in fermented sausage. The bacterial community was examined by...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Ji, Hou, Jinna, Zhang, Xin, Hu, Jingrong, Yu, Zhihui, Zhu, Yingchun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909713/
https://www.ncbi.nlm.nih.gov/pubmed/35267369
http://dx.doi.org/10.3390/foods11050736

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909713/
https://www.ncbi.nlm.nih.gov/pubmed/35267369
http://dx.doi.org/10.3390/foods11050736

Ejemplares similares