Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>.

Zhang, Qiang; Xiao, Naiyong; Xu, Huiya; Tian, Zhihang; Li, Bowen; Qiu, Weiqiang; Shi, Wenzheng

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae.

Zhang, Qiang; Xiao, Naiyong; Xu, Huiya; Tian, Zhihang; Li, Bowen; Qiu, Weiqiang; Shi, Wenzheng.

Afiliação

Zhang Q; College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Xiao N; College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Xu H; College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Tian Z; College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Li B; College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Qiu W; College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China.
Shi W; National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.

Foods ; 11(24)2022 Dec 17.

Article em En | MEDLINE | ID: mdl-36553827

Palavras-chave

Lactiplantibacillus plantarum; Saccharomyces cerevisiae; fermentation; microbial analysis; volatile compounds

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

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