Food research international (Ottawa, Ont.)Volatile Organic CompoundsLactococcus lactisMeat ProductsFermentationMethionine
Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087.
Mengying Hu, Song Gao, Lei Chen, Congjiao Wei, Chenxiang He, Peiyao Zhang, Weiwei Cui, Hai Yu
Published: 202510.1016/j.foodres.2025.117477
Abstract
The objective of this study was to investigate the effects of L-methionine (L-Met) addition as a precursor substance for volatile sulfur compounds (VSCs) and inoculation with Lactococcus lactis CGMCC 31087 on the volatile flavor attributes and overal…
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