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通过乳杆菌发酵探索豆面粉的风味变化:从挥发性化合物和非向代谢学分析的见解

Yuqi Xue1, Jie Chen1,2, Lei Wang1

  • 1College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.

Journal of the science of food and agriculture
|April 16, 2024
PubMed
概括

乳酸细菌发酵显著改善了豆粉的味道,减少了豆香气味,增加了水果,花和奶味的音调. 植物性乳杆菌LP90显示了最大的影响,增强了整体的味道特征.

关键词:
乳杆菌发酵发酵过程中的乳杆菌味道特征 味道特征蒙格豆 (Mung Bean) 是一种豆类.非向的代谢物.挥发性化合物 挥发性化合物

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