Effect of Co-fermentation with the Apple Endophyte Torulaspora delbrueckii on the Synthesis of the Flavor Substances of Apple Vinegar
Torulaspora delbrueckii S1, an endophyte isolated from apples, was used in the fermentation of apple vinegar to explore its influence on the flavor of apple vinegar. The volatile flavor substances and organic acids of apple vinegar co-fermented with T. delbrueckii S1 and Saccharomyces cerevisiae (ex...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-10-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-039.pdf |