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Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing

Li Yang1, Hongjun Li1,2,3, Han Wu1

  • 1College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.

Food Chemistry: X
|December 25, 2023
PubMed

Keywords:
Chinese baconCoagulase-negative StaphylococciProtein degradationStaphylococci cohniiStaphylococci saprophyticusTaste

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