Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature

Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature

Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coat...

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Bibliographic Details
Main Authors: Hongjiao Han, Mohan Li, Yanqi Peng, Zhenghan Zhang, Xiqing Yue, Yan Zheng
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-08-01
Series:Frontiers in Microbiology
Subjects:
low-temperature sausage
sausage spoilage
bacterial communities
non-volatile metabolites
omics technology
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.711963/full

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