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

This study investigates the changes of the physicochemical characteristics and flavor of fermented Suanyu (Chinese fermented fish) during fermentation with <i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) and <i>Saccharomyces cerevisiae</i> (<i>S. cerevisiae</i>). The related indicators, i...

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Autors principals:	Qiang Zhang, Naiyong Xiao, Huiya Xu, Zhihang Tian, Bowen Li, Weiqiang Qiu, Wenzheng Shi
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-12-01
Col·lecció:	Foods
Matèries:	<i>Lactiplantibacillus plantarum</i> <i>Saccharomyces cerevisiae</i> fermentation microbial analysis volatile compounds
Accés en línia:	https://www.mdpi.com/2304-8158/11/24/4085
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