Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus

Autor:	Yuxuan Zhao, Xiafen Lu, Likang Qin, Song Miao, Na Liu
Rok vydání:	2021
Předmět:	Lactobacillus paracasei biology Kluyveromyces marxianus Chemistry food and beverages Fermentation Food science biology.organism_classification Biochemistry Aroma Flavor Food Science
Zdroj:	Food Bioscience. 43:101278
ISSN:	2212-4292
DOI:	10.1016/j.fbio.2021.101278
Popis:	This study aims to improve the acid and aroma production of rice-acid, shorten its fermentation time and improve its quality. Three groups of rice-acid samples (L-group, Y-group and H-group) were respectively inoculated with Lactobacillus paracasei (L. paracasei), Kluyveromyces marxianus (K. marxianus) and a mixture of the two species. During the fermentation process, L-lactic acid significantly increased (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3d68294dd5f01b1542c7a943fba55e87 https://doi.org/10.1016/j.fbio.2021.101278 Zobrazit plný text záznamu Full Text from ScienceDirect