Effects of <i>Saccharomyces cerevisiae</i> and <i>Kluyveromyces marxianus</i> on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

Effects of <i>Saccharomyces cerevisiae</i> and <i>Kluyveromyces marxianus</i> on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage

<i>Saccharomyces cerevisiae</i> (<i>S. cerevisiae</i>) and <i>Kluyveromyces marxianus</i> (<i>K. marxianus</i>) are often used as fermenters in yogurt and alcohol, and have been less studied within meat products. The yeasts were added to sauce meat, an...

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Bibliographic Details
Main Authors: Lili Ji, Shu Wang, Yanan Zhou, Qing Nie, Chunyan Zhou, Jiawen Ning, Chunping Ren, Chun Tang, Jiamin Zhang
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
<i>Saccharomyces cerevisiae</i>
<i>Kluyveromyces marxianus</i>
sauced meat
physicochemical properties
microbiological properties
flavor components
Online Access:https://www.mdpi.com/2304-8158/13/3/396

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