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pectin降解细菌对雪茄发酵质量的贡献:基于微生物群落和物理化学成分的分析

Youbo Su1, Yonghe Cui2, Kejian Fu3

  • 1College of Resources and Environment, Yunnan Agricultural University, Kunming, China.

Frontiers in microbiology
|November 29, 2024
PubMed
概括

素降解细菌YX-2和DM-3被添加到雪茄烟的发酵中. 这些细菌优化了微生物群落,减少了绿色的苦味,通过改变物理化学性质来增强了香味.

关键词:
雪茄,雪茄,雪茄,雪茄,雪茄,雪茄,雪茄,雪茄,雪茄,雪茄,雪茄,雪茄,雪茄.发酵 发酵 发酵 发酵微生物社区的微生物社区.降解点氨酸的细菌可以降解点氨酸.物理化学特性 物理化学特性

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