Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet...

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Bibliographic Details
Main Authors: Bin Liang, Xue Bai, Yunfan Wang, Xiaohe Li, Yanhui Kong, Xiulian Li, Xiangquan Zeng, Wenli Liu, Huamin Li, Shuyang Sun, Hansheng Gong, Xinguang Fan
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Sweet potato
Lactic acid bacteria
Aroma profile
GC-IMS
GC–MS
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009118
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http://www.sciencedirect.com/science/article/pii/S2590157524009118

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