Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages

Liu, Mengyuan; Luo, Huiting; Xiao, Qing; Chen, Conggui; Xu, Baocai; Li, Peijun

doi:10.1016/j.fbio.2024.103972

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103972

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Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages

Mengyuan Liu,

Huiting Luo,

Qing Xiao

et al.

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Cited by 4 publications

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Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages

Cited by 4 publications

References 37 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

Impact of inoculating Staphylococcus xylosus CICC21445 and Staphylococcus vitulinus CICC10850 on lipid metabolism and flavor development in dry-cured duck

Sodium alginate-based indicator film with enhanced physicochemical properties induced by cellulose nanocrystals and monitor the freshness of chilled meat

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