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Updated: Jul 26, 2025

Preparation of High-Quality Fermented Fish Product
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解读广东风格大米的制过程:主要的风味,关键的物理化学因素和重要的微生物

Dongdong Sun1, Weixin Li2, Lixin Luo1

  • 1School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.

Food research international (Ottawa, Ont.)
|June 18, 2023
PubMed
概括

这项研究揭示了广东风格的米发酵中的关键微生物和风味化合物. 乙菌和Ameyamaea是关键的功能细菌,而异常的Komagataeibacter可以导致发酵失败.

关键词:
相关性分析是一项相关性分析.液体表面发酵 液体表面发酵微生物社区的微生物社区.有机酸 有机酸有机酸大米是一种.挥发性化合物 挥发性化合物

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