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

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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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