Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat

Physicochemical properties, bacterial communities, and volatile compounds of mutton sausage produced from Jianzhou Big-Eared goat meat during natural ripening were investigated. Firmicutes and Bacteroidetes accounted for over 66% of all operational taxonomic units (OTUs) throughout the whole process...

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Detalles Bibliográficos
Autores principales: Chen, Juan, Niu, Ying, Wang, Jie, Yang, Ziyao, Cai, Zijian, Dao, Xiaofang, Wang, Chengen, Wang, Yong, Lin, Yaqiu
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/PMC9478030/
https://www.ncbi.nlm.nih.gov/pubmed/36118189
http://dx.doi.org/10.3389/fmicb.2022.961117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9478030/
https://www.ncbi.nlm.nih.gov/pubmed/36118189
http://dx.doi.org/10.3389/fmicb.2022.961117

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