Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar

Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar

Traditional cereal vinegars are fermented by microorganisms that are spontaneously enriched, leading to uncertainty in regulating the fermentation process and flavor. The objective of this study was to elucidate the impact of the predominant microorganisms, provenly Lactobacillus helveticus and Acet...

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Bibliographic Details
Main Authors: Ao Zhang, Wenqing Zhang, Xiaorui Guo, Jiao Wang, Kai Liang, Yaao Zhou, Fanfan Lang, Yu Zheng, Min Wang
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Cereal vinegar
Solid-state fermentation
Sequential bioaugmentation
Flavor quality
Lactobacillus helveticus
Acetobacter pasteurianus
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752400840X
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