Optimization of Lactic Acid Bacteria Fermentation Process and Volatile Component Analysis of Suli Pear Juice

Optimization of Lactic Acid Bacteria Fermentation Process and Volatile Component Analysis of Suli Pear Juice

Taking Jinding Xiehua Suli pear from Ningling County as the main raw material, lactic acid bacteria suitable for fermentation of pear juice were screened. The fermentation technology of Suli pear juice with lactic acid bacteria was optimized by orthogonal test based on single-factor experiments and...

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Bibliographic Details
Main Authors: Jiajia NIU, Biao ZHAO, Wei CUI, Chaofeng GUO, Zhenyu XU, Yunfeng LU, Jianyin MIAO, Sipu ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-07-01
Series:Shipin gongye ke-ji
Subjects:
suli pear juice
lactic acid bacteria
optimization of fermentation process
volatile component
gc-ms
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080321

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