A comprehensive study on the effects of Lactiplantibacillus plantarum and Staphylococcus simulans on the flavor metabolite profiles in fermented sausages via metabolomics and genomicsOA
A comprehensive study on the effects of Lactiplantibacillus plantarum and Staphylococcus simulans on the flavor metabolite profiles in fermented sausages via metabolomics and genomics
Xuefei Shao;Huhu Wang;Xiangyu Song;Na Xu;Jian Sun;Xinglian Xu
State Key Laboratory of Meat Quality Control and Cultured Meat Development,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
Starter cultureFermented sausageFlavorGenomicsMetabolomics
Starter cultureFermented sausageFlavorGenomicsMetabolomics
《食品科学与人类健康（英文）》 2026 (1)
351-365,15
This study was supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
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