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Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Methyl-branched aldehydes, especially 3-methylbutanal, have been reported to be perceived either as a malty or as a nutty/chocolate-like aroma and were considered an important flavor contributor in fermented meat products. Decomposition of leucine (Leu) by branched-chain amino acid transaminase (BAC...

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Detalles Bibliográficos
Autores principales: Liu, Rui, Ma, Yong, Chen, Lei, Lu, Chenyan, Ge, Qingfeng, Wu, Mangang, Xi, Jun, Yu, Hai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9932774/
https://www.ncbi.nlm.nih.gov/pubmed/36817110
http://dx.doi.org/10.3389/fmicb.2022.1118907