Safety evaluation of Staphylococcus and its application in soy sauce brewing

The strain Staphylococcus PT-1 was isolated from soy sauce mash and whole genome sequencing revealed it didn't contain drug resistance genes and virulence genes. Salt tolerance test showed that PT-1 could withstand 20% NaCl. It was inoculated into a pork broth medium. Through volatile component...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2023) vom: 17. Dez., Seite 10820132231182459
1. Verfasser:	Zhang, Xingrong (VerfasserIn)
Weitere Verfasser:	Wang, Fei, Zhang, Min, Xu, Hui, Huang, Yanhong
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Staphylococcus PT-1 salt tolerance sensory evaluation solid phase microextraction–gas chromatography–mass spectrometry soy sauce