Integration of microbial diversity and metabolite profiles reveals the effects of Staphylococcus xylosus and Staphylococcus carnosus on flavor formation in a fermented meat product model system

International Journal of Food Microbiology 2026

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Authors: Lili Ji, Song Yang, Wei Wang, Bo Wang, Yi Luo, Xiaoping Yu, J Zhang

DOI: 10.1016/j.ijfoodmicro.2026.111909

Cited by: 1

References: 57

Fields of Study & Subjects

Meat and Animal Product Quality Polyamine Metabolism and Applications Fermentation and Sensory Analysis

References 57