A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water

A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water

Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. <i>Weissella</i>, <i>Streptococcus</i>, <i>Leuconostoc</i>, <i>Acinetobacter</i>, <i>Lactococcus</i> and <i>La...

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Bibliographic Details
Main Authors: Ke Li, Ning Gao, Jiaojiao Tang, Huiqin Ma, Jiayan Jiang, Yufan Duan, Zongjun Li
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
bamboo shoots
fermentation process
<i>Lactococcus lactis</i> TJJ2
tyrosine
Online Access:https://www.mdpi.com/2304-8158/12/18/3478

Internet

https://www.mdpi.com/2304-8158/12/18/3478

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