A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water

Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which ha...

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Detalles Bibliográficos
Autores principales: Li, Ke, Gao, Ning, Tang, Jiaojiao, Ma, Huiqin, Jiang, Jiayan, Duan, Yufan, Li, Zongjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529733/
https://www.ncbi.nlm.nih.gov/pubmed/37761186
http://dx.doi.org/10.3390/foods12183478

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529733/
https://www.ncbi.nlm.nih.gov/pubmed/37761186
http://dx.doi.org/10.3390/foods12183478

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