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Peer-reviewedCC BYFoods (Basel, Switzerland)

Effects of Antioxidative Lactic Acid Bacteria on Bacterial Community Dynamics, Physicochemical Properties, and Oxidative Stability During Dry-Cured Fermented Sausage Processing

  • Rong Tang1
  • Hui Wang1
  • Xingying Dai1
  • Biqin Liu1
  • Huihua Tang1
  • Xing Wan2
  • Zheng Zhou3
  • Junfei Chen1
  • Qiao Shi1
  1. 1Agro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China; (R.T.);
  2. 2Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00790 Helsinki, Finland
  3. 3State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Cite

BibTeXRIS
BibTeX
@article{tang2026effects,
  title = {{Effects of Antioxidative Lactic Acid Bacteria on Bacterial Community Dynamics, Physicochemical Properties, and Oxidative Stability During Dry-Cured Fermented Sausage Processing}},
  author = {Rong Tang and Hui Wang and Xingying Dai and Biqin Liu and Huihua Tang and Xing Wan and Zheng Zhou and Junfei Chen and Qiao Shi},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13663971},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Effects of Antioxidative Lactic Acid Bacteria on Bacterial Community Dynamics, Physicochemical Properties, and Oxidative Stability During Dry-Cured Fermented Sausage Processing
AU  - Rong Tang
AU  - Hui Wang
AU  - Xingying Dai
AU  - Biqin Liu
AU  - Huihua Tang
AU  - Xing Wan
AU  - Zheng Zhou
AU  - Junfei Chen
AU  - Qiao Shi
PY  - 2026
DA  - 2026/09/24
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13663971
SN  - 2304-8158
ER  -