Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

Food Science

• Flavor Formation 100%
• Sarcoplasmic Proteins 100%
• Harbin Dry Sausage 100%
• Amino Acid 66%
• Glutamic Acid 33%
• Alanine 33%
• Protein Hydrolysis 33%
• Lactic Acid Bacteria 33%
• Volatile Agent 33%
• Trichloroacetic Acid 33%
• Lactobacillus fermentum 33%
• Lactobacillus brevis 33%
• Flavor Development 33%
• Pediococcus pentosaceus 33%
• Lactobacillus curvatus 33%
• Acid Content 33%
• Alcohol Content 33%
• Acid Soluble 33%
• Amino Acid Content 33%
• Meat Starter Cultures 33%

Immunology and Microbiology

• Amino Acid 100%
• Lactic Acid Bacterium 50%
• Lactobacillus brevis 50%
• Lactobacillus fermentum 50%
• Lactobacillus curvatus 50%
• Pediococcus pentosaceus 50%
• Protein Hydrolysis 50%
• Extract 50%
• Muscle 50%
• Alanine 50%
• Peptides 50%
• Glutamic Acid 50%