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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...

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Detalles Bibliográficos
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

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