Shaping microbial communities and flavor profiles: Effects of native Staphylococcus carnosus and Staphylococcus piscifermentans starter cultures in Chinese dry-fermented sausages
Yufei Zhang, Shasha Zheng, Dewei Huang, Yue Liu, Huilin Cheng, Baocai Xu
Topics & Concepts
StarterFlavorFood scienceFermentationFermentation starterBiologySensory analysisInoculationChemistryStaphylococcusNitriteBacteriaMicrobiologyGramBiotechnologyMeat and Animal Product QualityPolyamine Metabolism and ApplicationsFermentation and Sensory Analysis