Effects of <i>Lentilactobacillus buchneri</i> and <i>Kazachstania bulderi</i> on the Quality and Flavor of Guizhou Fermented Red Sour Soup

Effects of <i>Lentilactobacillus buchneri</i> and <i>Kazachstania bulderi</i> on the Quality and Flavor of Guizhou Fermented Red Sour Soup

In this study, the effects of <i>Lentilactobacillus buchneri</i> (<i>L. buchneri</i>: CCTCC M 2023228) and <i>Kazachstania bulderi</i> (<i>K. bulderi</i>: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red s...

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Bibliographic Details
Main Authors: Na Liu, Xiuli Li, Yue Hu, Likang Qin, Aiming Bao, Weijun Qin, Song Miao
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
red sour soup
fortified fermentation
<i>Lentilactobacillus buchneri</i>
<i>Kazachstania bulderi</i>
flavor and quality
Online Access:https://www.mdpi.com/2304-8158/12/20/3753

Internet

https://www.mdpi.com/2304-8158/12/20/3753

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