| Title: | Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation |
| Author(s): | Lv J; Yang Z; Xu W; Li S; Liang H; Ji C; Yu C; Zhu B; Lin X; |
| Address: | "National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Department of Agricultural and Biosystems Engineering, Iowa State University, IA 50011, USA. Electronic address: chenxuyu@iastate.edu. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: zhubeiwei@163.com. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: yingchaer@163.com" |
| DOI: | 10.1016/j.ijfoodmicro.2019.108286 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of lactic acid and free amino acid contents occurred (p?ª+ |
| Keywords: | Amino Acids/analysis China/ethnology *Fermentation Fermented Foods/*microbiology *Food Microbiology Lactic Acid/metabolism Lactobacillus/growth & development/metabolism Meat Products/*analysis/*microbiology Microbiota/genetics/*physiology Odorants/analysi; |
| Notes: | "MedlineLv, Jing Yang, Zhaoxia Xu, Wenhuan Li, Shengjie Liang, Huipeng Ji, Chaofan Yu, Chenxu Zhu, Beiwei Lin, Xinping eng Netherlands 2019/08/11 Int J Food Microbiol. 2019 Oct 16; 307:108286. doi: 10.1016/j.ijfoodmicro.2019.108286. Epub 2019 Jul 31" |
