Effects of Macrococcus caseolyticus on the Volatile Flavor Substances of Chinese-Style Sausage
The fermented sausages inoculated with different concentrations of <i>M. caseolyticus</i> exhibited significant differences in VOCs. This study provides the support for employing <i>M. caseolyticus</i> to improve the overall quality and flavor profile of Chinese-style sausage.
Authors
- Chenglin Zhu (ORCID: https://orcid.org/0000-0003-3486-1936)
- Luca Laghi (ORCID: https://orcid.org/0000-0003-1593-7376)
- Xin Nie
- Qiqi Luo
- GU Yuan-qing
- Qin Zou (ORCID: https://orcid.org/0000-0003-3942-0777)
- Gianfranco Picone (ORCID: https://orcid.org/0000-0001-7932-6692)
- Jingjing Mao
- Zhiping Zhao (ORCID: https://orcid.org/0000-0002-0460-777X)
- Xinya Chen (ORCID: https://orcid.org/0009-0000-9844-490X)
- Yi Zeng (ORCID: https://orcid.org/0000-0001-8761-9719)
Institutions
- Sichuan Tourism University (CN)
- Chengdu University (CN)
- Sichuan University of Science and Engineering (CN)
- Southwest Minzu University (CN)
- University of Bologna (IT)
Publication Details
- Journal
- Metabolites
- Published
- 2025-08-26
- DOI
- https://doi.org/10.3390/metabo15090570
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Department of Science and Technology of Sichuan Province