Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02

The microbial composition of sour porridge at different fermentation times was analyzed through high-throughput sequencing, and a pure culture fermentation process was established to optimize production process and improve the edible quality of the porridge. In natural fermentation, Firmicutes and P...

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Detalles Bibliográficos
Autores principales: Wang, Cheng, Xu, Yunhe, Yu, Bin, Xiao, Aibo, Su, Yuhong, Guo, Haonan, Zhang, Huajiang, Zhang, Lili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8428527/
https://www.ncbi.nlm.nih.gov/pubmed/34512590
http://dx.doi.org/10.3389/fmicb.2021.712189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8428527/
https://www.ncbi.nlm.nih.gov/pubmed/34512590
http://dx.doi.org/10.3389/fmicb.2021.712189

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