Further Interpretation of the Volatile, Microbial Community and Edible Quality of Fresh Fermented Rice Noodles with Different Selected Strains

Understanding bacteria and yeasts can reduce unpredictable changes in fresh fermented rice noodles (FFRN). The effects of selected strains (Limosilactobacillus fermentum, Lactoplantibacillus plantarum, Lactococcus lactis and Saccharomyces cerevisiae) on the edible quality, microbial community, and v...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Aixia, Xie, Songfeng, Xia, Zengrun, Wang, Fengzhong, Tong, Litao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000889/
https://www.ncbi.nlm.nih.gov/pubmed/36900478
http://dx.doi.org/10.3390/foods12050961

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000889/
https://www.ncbi.nlm.nih.gov/pubmed/36900478
http://dx.doi.org/10.3390/foods12050961

Ejemplares similares