Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products

Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products

In this study, 43 strains of <i>Staphylococcus</i> spp. and 22 strains of lactic acid bacteria (LAB), isolated from six representative fermented meat products (domestic and international), were subjected to a comprehensive safety evaluation, including hemolytic activity, catalase test, h...

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Bibliographic Details
Main Authors:	Zijie Dong, Longfei Wang, Yanzheng Ge, Yongqiang An, Xiaoxue Sun, Ke Xue, Haoyang Xie, Ran Wang, Junguang Li, Lishui Chen
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Series:	Fermentation
Subjects:	fermented meat products <i>Staphylococcus</i> lactic acid bacteria fermentation characteristics fermented sausages volatile compounds
Online Access:	https://www.mdpi.com/2311-5637/11/6/306
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