Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation.

Li, Juan; Wang, Xiaoyu; Wu, Wenyan; Jiang, Jingzhu; Feng, Dandan; Shi, Yuanyuan; Hu, Ping

Li, Juan; Wang, Xiaoyu; Wu, Wenyan; Jiang, Jingzhu; Feng, Dandan; Shi, Yuanyuan; Hu, Ping.

Afiliación

Li J; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Wang X; College of Life Science, Guizhou University, Guiyang 550025, China.
Wu W; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Jiang J; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Feng D; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Shi Y; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Hu P; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Microorganisms ; 10(3)2022 Mar 17.

Article en En | MEDLINE | ID: mdl-35336215

Palabras clave

dominant bacteria; enhanced fermentation; natural fermentation; tomato sour soup

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Texto completo: 1 Bases de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Microorganisms Año: 2022 Tipo del documento: Article País de afiliación: China

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