Publications by authors named "Kaitong Lang"
Article Synopsis
- - The study investigated the protein degradation during mixed fermentation of two Staphylococcus strains on Chinese bacon, revealing how they interacted to break down proteins into peptides and free amino acids (FAAs).
- - Results showed that S. saprophyticus MY-A10 had a non-specific proteolytic action, enhancing protein degradation through cooperation with the enzyme cathepsin L1, while S. cohnii WX-M8 was more specific and worked with calpain-3.
- - The mixed fermentation process led to improved protein breakdown and the production of flavor-enhancing compounds, demonstrating a collaborative effect of the bacteria and their enzymes in creating desirable flavor profiles.
