Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes and <i>Lactobacillus plantarum</i> SJ-4: Based on Microbial Community and Metabolomic Analyses.

Foods · 2026 · PMC13256364 · PMID 42279764

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an overall trendno p-value reported

Dynamic Change in Nitrite Content The nitrite content exhibited an overall trend of initial decrease, followed by a slight increase, and a subsequent decrease ( Figure 1 B).

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Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes and &lt;i&gt;Lactobacillus plantarum&lt;/i&gt; SJ-4: Based on Microbial Community and Metabolomic Analyses.

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Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes and <i>Lactobacillus plantarum</i> SJ-4: Based on Microbial Community and Metabolomic Analyses.