Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage

Chinese fermented sausage is a famous fermented meat product with a complex microbiota that has a potential impact on flavor and quality. In this study, Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3 were used as starter cultures to investigate the change in bacterial diversity, metabo...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Ji, Aziz, Tariq, Bai, Ruxue, Zhang, Xin, Shahzad, Muhammad, Sameeh, Manal Y., Khan, Ayaz Ali, Dablool, Anas S., Zhu, Yingchun
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/PMC9577601/
https://www.ncbi.nlm.nih.gov/pubmed/36267187
http://dx.doi.org/10.3389/fmicb.2022.990606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9577601/
https://www.ncbi.nlm.nih.gov/pubmed/36267187
http://dx.doi.org/10.3389/fmicb.2022.990606

Ejemplares similares