Effects of prebiotics on the fermentation of traditional suancai of Northeast China

Effects of prebiotics on the fermentation of traditional suancai of Northeast China

Suancai is a traditional fermented vegetable widely consumed in Northeast China. In this study, different prebiotics were used to improve the quality of suancai. Four prebiotics (inulin (INU), xylooligosaccharide (XOS), galactooligosaccharide (GOS), and stachyose (STA)) were shown to reduce the pH v...

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Bibliographic Details
Main Authors: Mingwei Zhao, Xinying Cao, Yuzheng Wu, Sibo Zou, Zhigao Li, Xinping Lin, Chaofan Ji, Liang Dong, Sufang Zhang, Chenxu Yu, Huipeng Liang
Format: Article
Language:English
Published: Tsinghua University Press 2024-05-01
Series:Food Science and Human Wellness
Subjects:
bacterial microbiota
lactic acid bacteria
flavor
amino acid
taste
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250114
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