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Updated: May 5, 2026

Preparation of High-Quality Fermented Fish Product
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细菌细菌对中国黄米酒 (黄江) 发酵的影响:方法变化和风味分析

Qi Peng1, Huajun Zheng1, Jiachen Li1

  • 1National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing 312000, China.

Food chemistry
|August 10, 2024
PubMed
概括

细菌细菌注射增强了黄州的关键风味化合物,丰富了花和水果的音符,同时减少了较高的酒精含量. 这项研究指导了发酵优化,以改善物理化学性质和风味特征.

关键词:
这种细菌是 Bacillus subtilis.核心风味物质是主要的风味物质.在HS-SPME-GCMS中使用.这是一个OAVAV,OAVAV是OAV.在 OPLS-DA 的基础上.挥发性有机化合物 挥发性有机化合物

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