Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.990606
Abstract: Chinese fermented sausage is a famous fermented meat product with a complex microbiota that has a potential impact on flavor and quality. In this study, Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3 were used as… read more here.
Keywords: fermented sausage; diversity metabolic; bacterial diversity; flavor ... See more keywords