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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Bacterial succession-guided three-stage temperature control stabilizes Huangjiu fermentation and shapes fatty acid

Shen Li1, Bin Ni2, Yongjun Xia3

  • 1Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Food Research International (Ottawa, Ont.)
|August 6, 2026
PubMed

Keywords:
Aroma-active estersBacterial successionFatty acid ethyl estersHuangjiuThree-stage temperature controlVolatile profiles

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