Comparative Effects of the Single and Binary Fermentations of <i>Latilactobacillus sakei</i> and <i>Staphylococcus carnosus</i> on the Growth and Metabolomic Profiles of Fermented Beef Sausages
<i>Latilactobacillus sakei</i> (<i>L. sakei</i>) and <i>Staphylococcus carnosus</i> (<i>S. carnosus</i>) are common starters for fermented sausages. However, the mechanism underlying the effects of these two microorganisms on co-cultivation in sausages...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
|
| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/13/7/1523 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|