Sour meat is widely consumed because of its unique flavor. However, the microbial
community's structure, the flavor production pathways, and the relationship between …

In this work, the changes in volatile flavor compounds and microbial communities in post-
ripening Jinhua ham were analyzed. Hexanal and nonanal were the main flavor substances …

The fermentation process is a crucial stage in the production of salami-type sausages.
However, the traditional (“warm”) method does not yield optimal results. Hence, this study …

To elucidate the impact of microorganisms on the metabolites and flavor of Xuanwei ham,
the correlation between volatile compounds, small molecule metabolites, and microbial …

This study was undertaken to evaluate the effects of a combination of probiotic strains
namely, Lactobacillus plantarum TN8 and Pediococcus acidilactici MA 18/5M and dietary …

Probiotics are defined as “live microorganisms which when administrated in adequate
amounts confer a health benefit on the host.” The consumption of probiotics or probiotics …

(1) Background: Mianning ham is a dry-cured ham from Southwest China, known for its
distinct regional characteristics and delicious taste. It is particularly favored by consumers …

Sausage is susceptible to oxidative changes in lipids and microbial spoilage due to the
presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential …

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic
starter culture increases their attractiveness through sensory qualities and a potential health …

In this study, the effects of different fat levels and different particle sizes on compositional
and structural characteristics of probiotic fermented sausage were investigated. In order to …