Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles
Xiaomin Li, Lie-hua Che, Wen-di Zhang, Qianli Huang, Cong Li, Baocai Xu
Topics & Concepts
FlavorHexanalFood scienceStarterBacteriaAcetoinBiologyInoculationLactic acidMicrobiologyLactobacillusMicroorganismMetabolismChemistryBiochemistryFermentationGeneticsImmunologyMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides