Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages

Shao, Xuefei; Wang, Huhu; Song, Xiangyu; Xu, Na; Sun, Jian; Xu, Xinglian

doi:10.1016/j.fochx.2024.101225

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101225

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Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages

Xuefei Shao,

Huhu Wang,

Xiangyu Song

et al.

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Cited by 5 publications

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Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages

Cited by 5 publications

References 39 publications

Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages

Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages

Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV

Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis

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