Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages
Kaihao Liu, Peng Yang, Xudong Zhang, Di Zhang, Wu Liu, Lan Zhang, Huan Zhang, Guoliang Li, Ruren Li, Liangyan Rong
Topics & Concepts
Debaryomyces hanseniiStaphylococcus xylosusBiochemistryFermentationGlutamineSerineFood scienceAmino acidBiologyBacteriaChemistryYeastEnzymeStaphylococcusStaphylococcus aureusGeneticsFermentation and Sensory AnalysisMeat and Animal Product QualityProbiotics and Fermented Foods