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通过用Monascus purpureus进行固态发酵,将大米和麦麦之间的挥发性化合物差异化

Jingyi He1, Meng Li1, Mengxiang Gao2

  • 1College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.

International journal of food microbiology
|April 1, 2025
PubMed
概括

使用Monascus purpureus增强营养含量和功能成分的固态发酵. 结合大米和麦 (RTB) 基板,产生了优异的风味特征,并增加了有益的挥发性风味化合物 (VFC).

关键词:
味道物质是调味品中的一种成分.莫纳斯库斯 (Monascuscus) 是一个葡萄树.质量质量质量质量质量质量质量质量.原材料 原材料是原材料.固态发酵发酵过程中的固态发酵.

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