Enhanced application of Acetobacter pasteurianus 2416 and Lactiplantibacillus plantarum L7 in the acetic acid fermentation stage of Shanxi aged vinegar

Direct vat set starter prepared by Acetobacter pasteurianus 2416 and Lactiplantibacillus plantarum L7 was applied alone and in combination to the acetic acid fermentation stage of Shanxi aged vinegar. Effects on microbial communities, physicochemical indexes, and flavor compounds during the fermenta...

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Главный автор:	CHEN Jie, ZHANG Yujing, LIU Qingshan, BAI Wenbin, GAO Zhenfeng, XU Nv
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Editorial Department of China Brewing 2025-11-01
Серии:	Zhongguo niangzao
Предметы:	acetobacter pasteurianus| lactiplantibacillus plantarum|acetic acid fermentation|enhancement|microorganism|physicochemical index|flavor
Online-ссылка:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-11-140.pdf
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