Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha

Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha

Plant-based milk is considered a healthy and environmentally sustainable option. However, due to the low protein content of most plant-based milk and the difficulty of gaining flavor acceptance by consumers, its production scale is usually limited. Soy milk is a kind of food with comprehensive nutri...

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Bibliographic Details
Main Authors: Xinhui Peng, Qiang Yue, Qianqi Chi, Yanwei Liu, Tian Tian, Shicheng Dai, Aihua Yu, Shaodong Wang, Huan Wang, Xiaohong Tong, Lianzhou Jiang
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
fermentation
soy milk
gene sequencing
microbial diversity
flavor regularity
Online Access:https://www.mdpi.com/2304-8158/12/4/884

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https://www.mdpi.com/2304-8158/12/4/884

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