Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon
Yang Li, Hongjun Li, Han Wu, Shuyun Liu, Zhifei He
Topics & Concepts
Staphylococcus saprophyticusFermentationChemistryLactobacillus plantarumBiochemistryFlavorLactobacillusFood scienceStaphylococcus xylosusMetabolismLactobacillus caseiLactic acidBacteriaStaphylococcusStaphylococcus aureusBiologyGeneticsProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive Peptides