Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup

In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. Compared to natural fe...

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Detalles Bibliográficos
Autores principales: Liu, Na, Li, Xiuli, Hu, Yue, Qin, Likang, Bao, Aiming, Qin, Weijun, Miao, Song
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606709/
https://www.ncbi.nlm.nih.gov/pubmed/37893649
http://dx.doi.org/10.3390/foods12203753

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606709/
https://www.ncbi.nlm.nih.gov/pubmed/37893649
http://dx.doi.org/10.3390/foods12203753

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