Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria

Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria

The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzin...

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Bibliographic Details
Main Authors: Yiming Li, Huixin Yang, Bin Yu, Jiayao Wang, Manli Zhu, Jiao Liu, Zhenjie Zheng, Zhenning Qian, Linya Wei, Huanyong Lv, Lili Zhang, Yunhe Xu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-07-01
Series:Frontiers in Microbiology
Subjects:
Bian-Que Triple-Bean Soup
fermentation
flavor
bioactive substances
differential metabolites analysis
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1152654/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1152654/full

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