Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat-Reference-Cited by-同舟云学术

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Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat

Published:2024-05 Issue: Volume:119 Page:104447
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Guo Bingrui,Wu Qi,Jiang Cuicui,Chen Yingxi,Dai Yiwei,Ji Chaofan,Zhang Sufang,Dong Liang,Liang Huipeng,Lin Xinping

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference41 articles.

1. Shortening fermentation period and quality improvement of fermented fish, Chouguiyu, by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3;Bao;Front. Microbiol.,2018

2. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits;Casaburi;Food Microbiol.,2008

3. Identifcation of yeasts from raw milk and selection for some specific antioxidant properties;Chen;Int. J. Dairy Technol.,2010

4. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth;Di Gioia;Int. J. Food Microbiol.,2016

5. Evaluation of aroma compounds in the process of wine ageing with oak chips;Dumitriu;Foods,2019

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1. Impact of Selected Yeast Strains on Quality Parameters of Obtained Sauerkraut;Applied Sciences;2024-04-19

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