Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami
Gabriele Rocchetti, Annalisa Rebecchi, Constanza Maria Lopez, Michele Dallolio, Giuliano Dallolio, Marco Trevisan, Luigi Lucini
Topics & Concepts
Food scienceStarterMetabolomicsLactobacillus sakeiStaphylococcus xylosusSensory analysisBiochemistryChemistrySpermineTasteLactic acidRipeningBiologyBacteriaFermentationEnzymeStaphylococcus aureusBioinformaticsStaphylococcusLactobacillusGeneticsMeat and Animal Product QualityAquaculture disease management and microbiotaAquaculture Nutrition and Growth