The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
Abstract
The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus...
Paper Details
Title
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
Published Date
Oct 1, 2020
Journal
Volume
91
Pages
103505 - 103505
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