Cargando…
A study revealing volatile aroma produced by Pediococcus pentosaceus in dough fermentation
Pediococcus pentosaceus is important probiotics in Chinese Laomian. Its role in meat and fermented vegetable has been largely demonstrated, but few studies have investigated the role of P. pentosaceus in Chinese Laomian. For this purpose, we simulated Laomian fermentation using Saccharomyces cerevis...
Autores principales: | Gong, Yunxia, Qi, Xiaobao |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500783/ https://www.ncbi.nlm.nih.gov/pubmed/32994968 http://dx.doi.org/10.1002/fsn3.1807 |
Ejemplares similares
-
Whole-Genome Sequencing and Annotation of Pediococcus ethanolidurans and Pediococcus pentosaceus Isolates from Commercial Cucumber Fermentation
por: Page, Clinton A., et al.
Publicado: (2023) -
Pediococcus pentosaceus: Screening and Application as Probiotics in Food Processing
por: Qi, Yining, et al.
Publicado: (2021) -
Pediococcus pentosaceus-Fermented Cordyceps militaris Inhibits Inflammatory Reactions and Alleviates Contact Dermatitis
por: Kwon, Ha-Kyoung, et al.
Publicado: (2018) -
Study on the reduction of Tartary buckwheat allergenicity during Pediococcus pentosaceus fermentation by HPLC-MS/MS analysis
por: Zhou, Yiming, et al.
Publicado: (2023) -
Pediococcus pentosaceus, a future additive or probiotic candidate
por: Jiang, Shiman, et al.
Publicado: (2021)