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Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar

Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and accumulation. In this study, microorganisms in the AA...

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Principais autores: Peng Du, Yingqi Li, Chenrui Zhen, Jia Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan, Yu Zheng, Min Wang
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2023-08-01
סדרה:Fermentation
נושאים:
Shanxi aged vinegar
polyphenols
acetic acid fermentation
microbial enhancement
<i>Acetobacter pasteurianus</i>
גישה מקוונת:https://www.mdpi.com/2311-5637/9/8/756
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