Isolation and Characterization of Lactic Acid Bacteria from Guizhou-Style Meat Products and Its Effect on Flavor and Quality of Fermented Loin Ham
ZHOU Jie, LI Hongying, ZHU Qiujin, WAN Jing, ZHOU Ying, HU Ke, TIAN Zhiqing, KUANG Yuguang, LI Qing
(1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550005, China; 2. Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Collaborative Innovation Center for Mountain Ecology & Agro-bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, China; 3. Guiyang Jipin Flavor Food Co. Ltd., Guiyang 550018, China)
ZHOU Jie, LI Hongying, ZHU Qiujin, WAN Jing, ZHOU Ying, HU Ke, TIAN Zhiqing, KUANG Yuguang, LI Qing. Isolation and Characterization of Lactic Acid Bacteria from Guizhou-Style Meat Products and Its Effect on Flavor and Quality of Fermented Loin Ham[J]. FOOD SCIENCE, 2022, 43(8): 175-183.