Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China
Yingying Hu, Yuan Tian, Jiamin Zhu, Rongxin Wen, Qian Chen, Baohua Kong
Topics & Concepts
Food scienceLactococcus lactisFermentationFlavorLactic acidChemistryBacteriaLactobacillus sakeiSodium nitriteFermentation in food processingBiologyLactobacillusGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsFermentation and Sensory Analysis