Effect of pulsed electric field pretreatment synergistic mixed bacterial agent fermentation on the flavor and quality of air-dried goose meat and its molecular mechanism

Effect of pulsed electric field pretreatment synergistic mixed bacterial agent fermentation on the flavor and quality of air-dried goose meat and its molecular mechanism

In this study, the effect of pulsed electric field (PEF) pretreatment synergistic mixed bacterial agent (Lactiplantibacillus plantarum PDD-1 and Lactococcus lactis subsp. lactis JCM5805) fermentation on the flavor and quality of air-dried goose meat and its molecular mechanism were investigated. The...

Full description

Saved in:
Bibliographic Details
Main Authors: Yujing Zhou, Jue Xu, Xiankang Fan, Qiang Xia, Changyu Zhou, Yangyang Hu, Hongbing Yan, Yangying Sun, Daodong Pan
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Poultry Science
Subjects:
Pulsed electric field
Lactic acid bacteria
Air-dried goose
High-throughput sequencing
GC-IMS
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579125001658
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S0032579125001658

Similar Items