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

The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process. Culture-dependent (colony count) and culture-independent (high-th...

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Bibliographic Details

Published in:	Food Science and Human Wellness
Main Authors:	Yuxin Li, Zhixiang Cao, Zhihui Yu, Yingchun Zhu, Kaile Zhao
Format:	Article
Language:	English
Published:	Tsinghua University Press 2023-01-01
Subjects:	Starter Fermented sausages High-throughput sequencing Volatile flavor compounds Principal component analysis
Online Access:	http://www.sciencedirect.com/science/article/pii/S2213453022001173