Comparative Study on the Fermentation Characteristics of Selective <i>Lactic Acid</i> Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture
The diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput sequencing identified thirteen bacterial genera, with <i>Lactobacillales</i> (44.89%) and <i>Acetobacter</i> (21.04%) bei...
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| Glavni autori: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2024-10-01
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| Serija: | Foods |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2304-8158/13/21/3374 |
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