Unlocking the genomic landscape of Staphylococcus equorum and understanding the functional role and technological application in dry-cured fermented meat products: A review

已完结 10 由 jsls 发布于 2026/6/10 23:27:02

DOI:10.1016/j.ijfoodmicro.2025.111618
作者：Lei Li , Guichuan Shang , Yinghui Guo , Jie Zhang , Yuli Qi , Huiping Wang , Mónica Flores , Carmela Belloch , Yingli Liu , Wang Jing , Xing Li ,&nbs
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.ijfoodmicro.2025.111618

Elsevier

Abstract：In Dry-cured fermented meat products, the role of Staphylococcus equorum has been given less attention. S. equorum enhances the flavour, colour, texture, and nutritional quality, and produce

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierFermentation potential of Staphylococcus saprophyticus protease in Harbin dry sausages: Protein hydrolysis, flavor profiling, and molecular docking