Lv5
930 积分 2024-06-19 加入
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
13天前
已完结
Suppression of Microbial Metabolic Pathways Inhibits the Generation of the Human Body Odor Component Diacetyl by Staphylococcus spp
18天前
已完结
Effect of lysozyme and Chinese liquor on Staphylococcus aureus growth, microbiome, flavor profile, and the quality of dry fermented sausage
22天前
已完结
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics
1个月前
已完结
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
1个月前
已完结
Characteristics of microbial community in Linyi fermented pork sausage and their correlation with quality: effects of the single Lactobacillus starter
1个月前
已完结
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci
1个月前
已完结
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation
1个月前
已完结
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage
1个月前
已完结
New insights into the dominance of mixed fermentation of Staphylococcus cohnii and Staphylococcus saprophyticus in Chinese bacon: Complete genomic and comparative genomic perspectives
1个月前
已完结
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