Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages.
Li L, Zou D, Ruan L, Wen Z, Chen S, Xu L, Wei X.
Li L, et al.
Front Microbiol. 2019 May 3;10:872. doi: 10.3389/fmicb.2019.00872. eCollection 2019.
Front Microbiol. 2019.
PMID: 31130922
Free PMC article.
Furthermore, the bacterial and fungal communities of the Chinese sausage samples were investigated by high-throughput sequencing analysis, and Staphylococcus, Bacillus, Lactococcus, Lactobacillus, Debaryomyces, and Aspergillus were identified as the predominant genera. Acc …
Furthermore, the bacterial and fungal communities of the Chinese sausage samples were investigated by high-throughput sequencing analysis, a …