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The combination of high-throughput sequencing and LC-MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry-cured bacon.
Wu, Xueyi; Pan, Daodong; Xia, Qiang; Sun, Yangying; Geng, Fang; Cao, Jinxuan; Zhou, Changyu.
Affiliation
  • Wu X; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; college of food science and pharmaceutical sciences, Ningbo University, Ningbo, China.
  • Pan D; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; college of food science and pharmaceutical sciences, Ningbo University, Ningbo, China.
  • Xia Q; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; college of food science and pharmaceutical sciences, Ningbo University, Ningbo, China.
  • Sun Y; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; college of food science and pharmaceutical sciences, Ningbo University, Ningbo, China.
  • Geng F; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, China.
  • Cao J; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; college of food science and pharmaceutical sciences, Ningbo University, Ningbo, China.
  • Zhou C; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China.
J Sci Food Agric ; 103(14): 7187-7198, 2023 Nov.
Article in En | MEDLINE | ID: mdl-37351843
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pork Meat / Meat Products Language: En Journal: J Sci Food Agric Year: 2023 Type: Article Affiliation country: China
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pork Meat / Meat Products Language: En Journal: J Sci Food Agric Year: 2023 Type: Article Affiliation country: China