Comparative schematic of microbial dynamics in Western vs. Eastern fermented sausages (IMAGE)
Caption
This image compares the microbial dynamics and production stages in traditional fermented sausages, highlighting differences between Western sausages (such as salami, chorizo, longaniza, and pepperoni) and Eastern sausages (such as Sichuan sausage, Nham, and kimchi sausage). It illustrates the microbial communities involved at various stages of fermentation and their influence on the development of characteristic flavors.
Credit
Food Science of Animal Products, Tsinghua University Press
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