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

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 <i>Lacticaseibacillu...

Full description

Bibliographic Details
Main Authors: Juan Li, Xiaoyu Wang, Wenyan Wu, Jingzhu Jiang, Dandan Feng, Yuanyuan Shi, Ping Hu
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Microorganisms
Subjects:
tomato sour soup
natural fermentation
dominant bacteria
enhanced fermentation
Online Access:https://www.mdpi.com/2076-2607/10/3/640

Internet

https://www.mdpi.com/2076-2607/10/3/640

Similar Items