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

Shi, Zihang; Wu, Linhui; Fan, Xiankang; Sun, Yangying; Zhang, Hao; Tian, Hongwei; Zhou, Fuyu; Wang, Zhaoshan; Pan, Xiaojian; Pan, Daodong

doi:10.1016/j.fbio.2024.104864

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104864

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

Zihang Shi,

Linhui Wu,

Xiankang Fan

et al.

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

Cited by 3 publications

References 36 publications

Insights into the molecular mechanisms of microbial agent fermentation on the formation of sensory quality in air-dried geese via metabolomics

Insights into the molecular mechanisms of microbial agent fermentation on the formation of sensory quality in air-dried geese via metabolomics

Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A review

Limosilactobacillus fermentum CGMCC 1.7434 and Debaryomyces hansenii GDMCC 2.149 synergize with ultrasound treatment to efficiently degrade nitrite in air-dried ducks

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