Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition
Yeasts are one of the predominant microbial groups in fermented meats. In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated. Through culture-dependent and high-throughput sequencing methods,...
Main Authors: | Ruifang Mi, Xi Chen, Suyue Xiong, Biao Qi, Jiapeng Li, Xiaoling Qiao, Wenhua Chen, Chao Qu, Shouwei Wang |
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Format: | Article |
Language: | English |
Published: |
Tsinghua University Press
2021-03-01
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Series: | Food Science and Human Wellness |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000215 |
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