The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages
This study aimed 3m speedglas 9002nc to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages.The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile.Inoculated the starters composed of Pediococcus a