Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes-Reference-Cited by-同舟云学术

Lipid Hydrolysis, Oxidation, and Fatty Acid Formation Pathway Mapping of Synergistically Fermented Sausage and Characterization of Lipid Mediating Genes

Published:2024-07-29 Issue:31 Volume:72 Page:17536-17548
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Woldemariam Kalekristos Yohannes¹²^ORCID,Wang Zhengkai¹,Cai Min¹,Li Min²,Jiang Wenxiang²,Hu Zhichaw²,Li Jinjuan²,Tang Wensheng¹,Jiao Yushan¹,Liu Yingli¹^ORCID,Zheng Qiankun²,Wang Jing¹^ORCID

Affiliation:

1. Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China

2. DeLiSi Technology Center for Postdoctoral Research Work Station, Shandong Dingke Testing Technology Co. Ltd, Delisi Technology Center, DeLiSi Group Co. Ltd., Changcheng Town, Zhucheng, Weifang, Shandong 262216, China

Funder

National Key Research and Development Program of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c05295

Reference68 articles.

1. Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures

2. Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities

3. Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon

4. Sausage fermentation and starter cultures in the era of molecular biology methods