Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated. In starter culture-inoculated sausages, Lac...

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Bibliographic Details
Main Authors: Hongyang Ren, Yuanpeng Deng, Xinhui Wang
Format: Article
Language:English
Published: Tsinghua University Press 2022-03-01
Series:Food Science and Human Wellness
Subjects:
Bacterial community
Biogenic amine
Chinese sausages
High-throughput sequencing technology
Starter cultures
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453021001051

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http://www.sciencedirect.com/science/article/pii/S2213453021001051

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