Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
Yaqing Xiao, Yingnan Liu, Conggui Chen, Tingting Xie, Peijun Li
Topics & Concepts
Staphylococcus xylosusFood scienceStarterLactobacillus plantarumFermentationFlavourBacteriaFermentation starterChemistryLactobacillusLipolysisInoculationBiologyLactic acidStaphylococcusStaphylococcus aureusBiochemistryAdipose tissueImmunologyGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsPolyamine Metabolism and Applications