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Updated: Jul 11, 2026

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通过构建一个合成核心微生物社区来改善注射发酵香肠的香味特征

Liu Wu1,2, Linyu Zhao2, Yingmei Tao3,4

  • 1School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.

Journal of food science
|September 26, 2023
PubMed
概括

一个新的合成微生物群体,包括乳杆菌,葡萄球菌,巨菌,菌株菌和百科菌,增强了发酵香肠的气味. 这种方法更好地复制传统的风味,而不是商业的初始培养.

关键词:
同时发生的业绩表现.商业化初始种植的初始种植.核心微生物社区的核心微生物社区干燥发酵香肠 - 干燥发酵的香肠产生风味的能力.

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