Effect on characterization of microbial community and sensory based on Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 as starter in fermented pork loin
Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 were screened from locally obtained food in Guizhou and then used to fermented pork loins. The effects of the starters on the quality of the fermented pork loins were explored through physicochemical analysis as well as E-nose and E-tongue...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-06-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240015 |