The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
Jinhao Zou, H.-Y. Shen, An‐Ping Li, Xuping Wang, Huaigu Yang, Jingrong Cheng, Xueming Liu, Daobang Tang
Topics & Concepts
StarterFood scienceLactic acidFermentationBacteriaFermentation starterChemistryBiotechnologyBiologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality