Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum

Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum

Yu jiangsuan (YJS) is a unique traditional fermented condiment in China. Physicochemical, bacterial communities, and non-volatile properties were examined in inoculation Autochthonous Weissella cibaria and Lactobacillus plantarum. The results indicated that inoculation samples did well in shortening...

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Bibliographic Details
Main Authors: Lu Liu, Jintao Yang, Hongyan Chen, Lu Jiang, Zhongyue Tang, Xuefeng Zeng
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Yu jiangsuan
Autochthonous Starter Culture
Bacterial Community
GC-TOF-MS
Metabolic pathways
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523003942

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http://www.sciencedirect.com/science/article/pii/S2590157523003942

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