Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages
Xuan Li, Gaiming Zhao, Yangyi Zheng, Yi Wang, Xueyuan Bai, Fuqiang Li, Yue Gu, Chaozhi Zhu
Topics & Concepts
Lactobacillus sakeiFermentationFood scienceLactobacillusChemistryMetabolomicsStaphylococcus aureusBacteriaBiologyChromatographyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality