Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation

In this study, the correlations between microbial communities with physicochemical properties and volatile flavor compounds (VFCs) during the fermentation of traditional tomato sour soup (CTN) are explored. The results of high-throughput sequencing (HTS) of CTN showed that Lacticaseibacillus (28.67%...

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Detalles Bibliográficos
Autores principales: Li, Juan, Wang, Xiaoyu, Wu, Wenyan, Jiang, Jingzhu, Feng, Dandan, Shi, Yuanyuan, Hu, Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954891/
https://www.ncbi.nlm.nih.gov/pubmed/35336215
http://dx.doi.org/10.3390/microorganisms10030640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954891/
https://www.ncbi.nlm.nih.gov/pubmed/35336215
http://dx.doi.org/10.3390/microorganisms10030640

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