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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...

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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

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