Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages

Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages

The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria (LAB), Lactobacillus sakei, Lactobacillus plantarum and Lactobacillus curvatus, on the taste and odour profiles of dry sausages were investigated. The co-inoculated sausages showed higher free amino aci...

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Bibliographic Details
Main Authors:	Rongxin Wen, Yumeng Sui, Jiaqi Liu, Huiping Wang, Baohua Kong, Ligang Qin, Qian Chen
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-11-01
Series:	Food Science and Human Wellness
Subjects:	debaryomyces hansenii lactic acid bacteria dry sausage co-inoculation flavour profile
Online Access:	https://www.sciopen.com/article/10.26599/FSHW.2023.9250014
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