Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages
Mengyuan Liu, Huiting Luo, Qing Xiao, Conggui Chen, Baocai Xu, Peijun Li
Topics & Concepts
Staphylococcus xylosusLactobacillus sakeiFood scienceFermentationChemistryStaphylococcusBusinessStaphylococcus aureusBiologyBacteriaLactobacillusGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods