木糖葡萄球菌
食品科学
化学
金黄色葡萄球菌
代谢物
品味
葡萄球菌
细菌
生物化学
发酵
氨基酸
开胃菜
微生物学
生物
遗传学
作者
Xueyi Wu,Daodong Pan,Qiang Xia,Yangying Sun,Fang Geng,Jinxuan Cao,Changyu Zhou
摘要
The co-inoculation of Staphylococcus vitulinus and Staphylococcus xylosus enhanced the taste attributes of dry-cured bacon. The present study provides the theoretical reference with respect to regulating the taste quality of fermented meat products by starter cultures of Staphylococcus during manufacture. © 2023 Society of Chemical Industry.
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