Spotlight on Autochthonous Microbiota, Morpho-Textural Characteristics, and Volatilome of a Traditional Polish Cold-Smoked Raw Sausage

Luca Belleggia,Ilario Ferrocino,Anna Reale,Irene Franciosa,Vesna Milanovic,Cristiana Garofalo,Federica Cardinali,Floriana Boscaino,Cristiana Cesaro,Giorgia Rampanti,Luca Cocolin,Lucia Aquilanti,Andrea Osimani

FOOD RESEARCH INTERNATIONAL（2024）

引用 0|浏览17

暂无评分

摘要

•Traditional Polish cold-smoked raw sausages were studied.•Lactobacilli, enterococci, and coagulase-negative cocci were detected.•Latilactobacillus sakei was detected as dominant species.•Among VOCs, terpenoids, phenols, furans, ketones, and acids were the most abundant.

查看译文

关键词

Latilactobacillus sakei,Metataxonomic analysis,Microbial diversity,Traditional meat products,Volatile organic compounds

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要