Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar

Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar

Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and accumulation. In this study, microorganisms in the AA...

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Bibliographic Details
Main Authors: Peng Du, Yingqi Li, Chenrui Zhen, Jia Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan, Yu Zheng, Min Wang
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Fermentation
Subjects:
Shanxi aged vinegar
polyphenols
acetic acid fermentation
microbial enhancement
<i>Acetobacter pasteurianus</i>
Online Access:https://www.mdpi.com/2311-5637/9/8/756

Internet

https://www.mdpi.com/2311-5637/9/8/756

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