Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China

Smoked horsemeat sausage is a famous fermented traditional food in Xinjiang, China. However, the microbial diversity and its potential contributions to the flavor components of smoked horsemeat sausage are unclear. In this study, the microbial community and flavor components of smoked horsemeat saus...

Descripción completa

Detalles Bibliográficos
Autores principales: Jiang, Lei, Chen, Yu, Deng, Li, Liu, Fei, Wang, Tengbin, Shi, Xuewei, Wang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9365192/
https://www.ncbi.nlm.nih.gov/pubmed/35966695
http://dx.doi.org/10.3389/fmicb.2022.942932

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9365192/
https://www.ncbi.nlm.nih.gov/pubmed/35966695
http://dx.doi.org/10.3389/fmicb.2022.942932

Ejemplares similares