Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties. Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry...

Full description

Saved in:
Bibliographic Details
Main Authors: Xiaohui Gong, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi, Shouwei Wang
Format: Article
Language:English
Published: Tsinghua University Press 2023-01-01
Series:Food Science and Human Wellness
Subjects:
Yeast
Flavor
Dry-cured ham
Meat model medium;
Debaryomyces hansenii
Online Access:http://www.sciencedirect.com/science/article/pii/S221345302200129X
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items