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Updated: Sep 12, 2025

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes
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在混合微生物培养的发酵过程中,朱果纸的挥发性芳香化合物概况的动态变化

Guangpeng Liu1, Cheng Wang2, Xueyao Lu3

  • 1Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-operatives, Jinan, Shandong, 250200, China; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.

Food chemistry
|August 8, 2025
PubMed
概括

使用Lactobacillus plantarum和Eurotium cristatum进行发酵可以增强朱果肉的味道. 确定了关键的挥发性化合物,作为生物标志物来优化发酵过程.

关键词:
电子鼻子 电子鼻子在GC-IMSS中.在HS-SPME-GCMS中使用.朱果果粉发酵过程 朱果果粉发酵过程混合文化的文化混合文化.挥发性芳香化合物 挥发性芳香化合物

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