Optimization of preparation process and flavor analysis of vegetable juice fermentation broth simulating aged brine
In order to simulate aged brine, vegetable juice fermentation broth was prepared using radish, cucumber and tomato as raw materials and Lactobacillus plantarum P158, LYA31 and Pediococcus pentosaceus PP as fermentation strains. The fermentation conditions were optimized by single- factor experiments...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-252.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|