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蓝汁中不同乳酸细菌菌株注射的非挥发性和挥发性化合物的变化

Jun Wang1,2, Bo-Cheng Wei1, Yan-Rong Zhai1

  • 1School of Biology, Food and Environment, Hefei University, Hefei, China.

Journal of the science of food and agriculture
|November 20, 2023
PubMed
概括

这项研究探讨了三种乳酸细菌 (LAB) 菌株如何改变蓝汁的味道. 发酵时使用Lactobacillus acidophilus,Lactobacillus plantarum和Lactobacillus rhamnosus产生了不同的挥发性化合物,影响了最终的味道特征.

关键词:
蓝汁是一种蓝汁.电子鼻子 电子鼻子气相色谱-离子移动性光谱学乳酸细菌是一种乳酸细菌.不易挥发的化合物 不易挥发的化合物挥发性化合物 挥发性化合物

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