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The role of coagulase-negative staphylococci on aroma generation of fermented sausage

Juan Chen1, Shenmiao Li2, Yaqiu Lin3

  • 1College of Food Science and Technology, Southwest Minzu University, Chengdu 610025, China; Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.

Meat Science
|December 11, 2024
PubMed

Keywords:
Aroma precursorCoagulase-negative staphylococciFermented sausageMicrobial antioxidationMicrobial metabolismProcessing factor

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