Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages-Reference-Cited by-同舟云学术

Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages

Published:2023-01 Issue:1 Volume:12 Page:200-211
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Li Yuxin,Cao Zhixiang,Yu Zhihui,Zhu Yingchun,Zhao Kaile

Publisher

Tsinghua University Press

Subject

Food Science

Reference45 articles.

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5. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing;Zang;Food Res. Int.,2018

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