Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages

[Display omitted] •Dry mutton sausage fermented by P. acidilactici and R. Oryzae were prepared.•The microorganisms and volatile/non-volatile metabolites of DMSs were investigated.•Inoculated fermentation is beneficial to the flavor of DMSs.•Twenty-two microbial genera have important effects on flavo...

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Veröffentlicht in:	Food chemistry 2023-03, Vol.403, p.134431-134431, Article 134431
Hauptverfasser:	Jiang, Li, Mu, Yingchun, Su, Wei, Tian, Haiyong, Zhao, Mouming, Su, Guowan, Zhao, Chi
Format:	Artikel
Sprache:	eng
Schlagworte:	Dry mutton sausages Inoculated fermentation Metabolites Microbial community
Online-Zugang:	Volltext
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