Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi-Bacteria Interactions.
bacterial composition
high-throughput sequencing
reduced-salt dry sausage
yeast inoculation
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
18 Jan 2024
18 Jan 2024
Historique:
received:
02
12
2023
revised:
05
01
2024
accepted:
16
01
2024
medline:
23
1
2024
pubmed:
23
1
2024
entrez:
23
1
2024
Statut:
epublish
Résumé
Yeast strains are promising starters to compensate for the flavor deficiencies of reduced-salt dry sausages, but their influence on the bacterial community's structure has not yet been clarified. In this study, the effect of separately inoculating
Identifiants
pubmed: 38254608
pii: foods13020307
doi: 10.3390/foods13020307
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : National Natural Science Foundation of China
ID : 32172232
Organisme : National Natural Science Foundation of China
ID : U22A20547