Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites

Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp was used as a raw material for vinegar fermentation. To investigate the dynamic distribution of microorganisms and flavo...

Descripción completa

Detalles Bibliográficos
Autores principales: Ruan, Wei, Liu, Junli, Li, Pengliang, Zhao, Wei, Zhang, Aixia, Liu, Songyan, Wang, Zhixin, Liu, Jingke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655239/
https://www.ncbi.nlm.nih.gov/pubmed/36359947
http://dx.doi.org/10.3390/foods11213334

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655239/
https://www.ncbi.nlm.nih.gov/pubmed/36359947
http://dx.doi.org/10.3390/foods11213334

Ejemplares similares