Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation
Jing Lv, Xinping Lin, Mengyang Liu, Yan Xu, Huipeng Liang, Chaofan Ji, Shengjie Li, Sufang Zhang, Yingxi Chen, Beiwei Zhu
Topics & Concepts
Lactobacillus sakeiStarterFood scienceFermentationChemistryLactobacillus plantarumSaccharomyces cerevisiaeLactobacillus brevisLactic acidYeastEthanolLactobacillusCandida tropicalisBacteriaBiochemistryBiologyGeneticsMeat and Animal Product QualityFermentation and Sensory AnalysisProbiotics and Fermented Foods