<i>Debaryomyces hansenii</i> Strains from Traditional Chinese Dry-Cured Ham as Good Aroma Enhancers in Fermented Sausage
In some countries, yeasts are still not allowed in the production of commercially fermented sausages. Therefore, further research is needed on producing fermented meat products using different strains of yeasts. In this study, two strains of <i>Debaryomyces hansenii</i> (<i>D. hans...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-03-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/3/152 |