Metagenomic Analysis of Microbial Diversity and Functional Genes Responsible for Volatile Flavor of Naturally Fermented Mutton Sausage
The microbial community succession of fermented mutton sausage during natural fermentation was determined using metagenomic technology, and the metabolic pathways of volatile flavor substances and the microorganisms and enzymes involved in the metabolism of volatile flavor substances were annotated...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-018.pdf |