Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae

This study investigates the changes of the physicochemical characteristics and flavor of fermented Suanyu (Chinese fermented fish) during fermentation with Lactiplantibacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae). The related indicators, including pH, water activity...

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Detalles Bibliográficos
Autores principales: Zhang, Qiang, Xiao, Naiyong, Xu, Huiya, Tian, Zhihang, Li, Bowen, Qiu, Weiqiang, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778392/
https://www.ncbi.nlm.nih.gov/pubmed/36553827
http://dx.doi.org/10.3390/foods11244085

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778392/
https://www.ncbi.nlm.nih.gov/pubmed/36553827
http://dx.doi.org/10.3390/foods11244085

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