The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
Yingying Hu, Lang Zhang, Qian Liu, Yan Wang, Qian Chen, Baohua Kong
Topics & Concepts
Lactobacillus sakeiFood scienceLactococcus lactisFirmicutesLactobacillusLeuconostocLactococcusStaphylococcus xylosusChemistryLactobacillus plantarumProteobacteriaWeissellaFermentationBiologyBacteriaLactic acidStaphylococcus aureusStaphylococcus16S ribosomal RNAGeneticsMeat and Animal Product QualityIdentification and Quantification in FoodProbiotics and Fermented Foods