Comprehensive analysis of the effect of Staphylococcus xylosus YCC3 fermentation on bacterial community, flavor and lipid metabolism of fermented sausages
Yingzhuo Dong, Ying Liu, Ning He, Xiaodong Li, Yingchun Zhu
Topics & Concepts
FermentationStaphylococcus xylosusFood scienceFlavorChemistryStaphylococcus aureusLipid metabolismMicrobial metabolismMetabolismStaphylococcusBiochemistryBacteriaBiologyGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies