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Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Hongyang Ren Yuanpeng Deng Xinhui Wang

食品科学与人类健康(英文)2022，Vol.11Issue(2)：P.341-348,8.

食品科学与人类健康(英文)2022，Vol.11Issue(2)：P.341-348,8.DOI:10.1016/j.fshw.2021.11.009

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Hongyang Ren ¹Yuanpeng Deng ¹Xinhui Wang²

作者信息

1. School of Chemistry and Chemical Engineering,Southwest Petroleum University,Chengdu 610500,China
2. Meat-processing Application Key Laboratory of Sichuan Province,College of Food and Bioengineering,Chengdu University,Chengdu 610106,China
折叠

摘要

关键词

Bacterial community/Biogenic amine/Chinese sausages/High-throughput sequencing technology/Starter cultures

分类

轻工纺织

引用本文复制引用

Hongyang Ren,Yuanpeng Deng,Xinhui Wang..Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages[J].食品科学与人类健康(英文),2022,11(2):P.341-348,8.

基金项目

supported by National Natural Science Foundation of China(31772093) （31772093）

Key innovation projects of Chengdu Science and Technology(2019-YF05-00066-SN) （2019-YF05-00066-SN）

Key Laboratory of Collaborative Control and Remediation of Soil and Water Pollution(GHBK-003)。（GHBK-003）

食品科学与人类健康(英文)

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ISSN：2097-0765

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