Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Erke, Sun"'
Autor:
Shiqi, Hao, Jialu, Du, Xueyin, Sun, Guanhua, Hu, Erke, Sun, Xiaotong, Li, Ye, Jin, Lihua, Zhao, Fu, Yu
Publikováno v:
Journal of Food Biochemistry; 9/12/2024, Vol. 2024, p1-16, 16p
Autor:
Xiaotong Li, Guanhua Hu, Xueying Sun, Erke Sun, Yue Zhang, Yancheng Zhong, Lin Su, Ye Jin, Fan Yang, Lihua Zhao
Publikováno v:
Foods, Vol 12, Iss 22, p 4147 (2023)
In this study, a protective agent was added to prepare a high-activity Lactiplantibacillus plantarum x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb j
Externí odkaz:
https://doaj.org/article/ac25361b85f841f2bc5e7beedcd49811
Autor:
Xueying Sun, Lina Sun, Lin Su, Huiting Wang, Dan Wang, Jianlin Liu, Erke Sun, Guanhua Hu, Chang Liu, Aiwu Gao, Ye Jin, Lihua Zhao
Publikováno v:
Foods, Vol 11, Iss 17, p 2659 (2022)
Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput
Externí odkaz:
https://doaj.org/article/d1fc119f2f674acf99ed5523a8e589cb
Publikováno v:
Foods, Vol 11, Iss 14, p 2057 (2022)
This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine
Externí odkaz:
https://doaj.org/article/d6e3322f63a04b31b0cf58b9709c020d