Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry

Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry

In this paper, we study the effect of microbial fermentation on the nutrient composition and flavor of sweet potato slurry, different strains of Aspergillus niger, Saccharomyces cerevisiae, Lactobacillus plantarum, Bacillus coagulans, Bacillus subtilis, Lactobacillus acidophilus, and Bifidobacterium...

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Bibliographic Details
Main Authors: Long Pan, Cun-Jin Zhang, Zhe Bai, Ying-Ying Liu, Yu Zhang, Wei-Zhi Tian, Yu Zhou, Yuan-Yuan Zhou, Ai-Mei Liao, Yin-Chen Hou, Guang-Hai Yu, Ming Hui, Ji-Hong Huang
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-08-01
Series:Frontiers in Nutrition
Subjects:
sweet potato slurry
fermentation
nutritional components
gas chromatography-mass (GC-MS)
flavor substances
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1241580/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1241580/full

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