Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage
Kai Shan, Yuanyue Yao, Jingyi Wang, Tianming Zhou, Xianming Zeng, Miao Zhang, Weixin Ke, Hui He, Chunbao Li
Topics & Concepts
Food scienceFermentationFlavorBacillus cereusProbioticChemistryLactobacillus plantarumFermentation starterHydrolysateFermentation in food processingStarterLactic acidHydrolysisBacteriaBiologyBiochemistryGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides