Bacterial Community Diversity and Flavor Characteristics of Traditional Naturally Fermented Sour Meat

被引：0
|
作者：
Mi, Ruifang [1 ]
Chen, Xi [1 ]
Xiong, Suyue [1 ]
Qi, Biao [1 ]
Li, Jiapeng [1 ]
Qiao, Xiaoling [1 ]
Wang, Shouwei [1 ]
Zhang, Lisheng [2 ]
机构：
[1] Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing,100068, China
[2] College of Science, North China University of Technology, Beijing,100144, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 02期
关键词：
Bacteria - Ketones - Mass spectrometry - Electronic nose - Gas chromatography - Meats - Accident prevention - Volatile organic compounds;
D O I：
10.7506/spkx1002-6630-20180521-282
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：85 / 92
相关论文
共 50 条
  • [1] Diversity of Bacterial Community and Flavor Substances in Naturally Fermented Stinky Egg
    Gu X.
    Lu H.
    Shen C.
    Chen W.
    Tan J.
    Tan, Jianxin (jianxintan@sina.com), 1600, Chinese Institute of Food Science and Technology (20): : 296 - 303
  • [2] An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy
    Dong, Kai
    Wang, Qia
    Li, Xiefei
    Li, Xin
    An, Fengping
    Luo, Zhang
    Wang, Jingjing
    Zeng, Qiaohui
    Shang, Peng
    Liu, Zhendong
    Huang, Qun
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 209
  • [3] Bacterial community diversity of traditional fermented vegetables in China
    Liu, Daqun
    Tong, Chuan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 86 : 40 - 48
  • [4] Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat
    Lv, Jing
    Xu, Wenhuan
    Ji, Chaofan
    Liang, Huipeng
    Li, Shengjie
    Yang, Zhaoxia
    Zhang, Sufang
    Lin, Xinping
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (06): : 2742 - 2750
  • [5] Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup
    Li, Dafei
    Duan, Feixia
    Tian, Qiming
    Zhong, Dingjiang
    Wang, Xingyue
    Jia, Lirong
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 142
  • [6] Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
    Zhang, Xin
    Xiong, Kexin
    Ye, Shuhong
    Du, Ming
    Wang, Zhenyu
    FOOD BIOSCIENCE, 2025, 65
  • [7] Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures
    Fuka, Mirna Mrkonjic
    Tanuwidjaja, Irina
    Maksimovic, Ana Zgomba
    Zunabovic-Pichler, Marija
    Kublik, Susanne
    Hulak, Natasa
    Domig, Konrad J.
    Schloter, Michael
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 118
  • [8] Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China
    Cai, Wenchao
    Tang, Fengxian
    Wang, Yurong
    Zhang, Zhendong
    Xue, Yuang
    Zhao, Xinxin
    Guo, Zhuang
    Shan, Chunhui
    FOOD RESEARCH INTERNATIONAL, 2021, 141
  • [9] Effects of Yarrowia lipolytica by ARTP and NTG Mutagenesis on Flavor of Fermented Sour Meat
    Bingrui G.
    Cuicui J.
    Sufang Z.
    Huipeng L.
    Chaofan J.
    Yingxi C.
    Liang D.
    Xinping L.
    Journal of Chinese Institute of Food Science and Technology, 2024, 24 (05) : 190 - 201
  • [10] The potential correlation between microbial communities and flavors in traditional fermented sour meat
    Zhong, Aiai
    Chen, Wei
    Duan, Yufan
    Li, Ke
    Tang, Xingyu
    Tian, Xing
    Wu, Zhongqin
    Li, Zongjun
    Wang, Yuanliang
    Wang, Chuanhua
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 149
12345