Effects of Lactobacillus curvatus SQ-425 and Staphylococcus simulans 65–4 as starter cultures on sensory characteristics, microbial communities and metabolites in fermented sausage
Jiale Zheng, Zhanjun Wang, Sen Xiang, Zhongfang Tan, Guofang Wu, Jianbo Zhang, Xuan Luo, Lei Wang, Haiying Wang
Topics & Concepts
StarterFermentationFood scienceLactobacillusBiologyStaphylococcusMicrobiologyStaphylococcus aureusChemistryBacteriaGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality