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Updated: Jun 23, 2026

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems
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合成微生物社区发酵对生酸挥发性风味和质量特征的影响

Yankai Min1, Qing Zhang1, Jiali Liu1

  • 1School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, China.

Food research international (Ottawa, Ont.)
|March 14, 2025
PubMed
概括

三种细菌的合成微生物群落 (SynComs) 加快了生酸菜的发酵,增强了味道和质量. 这些SynComs为改善发酵食品产品提供了一个有希望的方法.

关键词:
味道 味道 味道 味道生酸的生酸.代谢物的代谢物.合成的微生物群落.挥发性化合物 挥发性化合物

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