| Autor: |
Di Zhang, Peng Yang, Kaihao Liu, Liu Wu, Guoliang Li, Huan Zhang, Xiaozhong Ma, Liangyan Rong, Ruren Li |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Food Chemistry: X, Vol 19, Iss , Pp 100838- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2023.100838 |
| Popis: |
This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile. Inoculated the starters composed of Pediococcus and staphylococci maintained the stable community succession patterns dominated by staphylococci (samples T and S). Although the highly acidic environment (pH 5.4) resulted in a stable succession pattern of the microbial community, and it was not conducive to the accumulation of aldehydes, alcohols and esters. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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