Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegar

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Screening of lactic acid bacteria in Cupei of vinegar and the application in the fermentation of liquid-state apple cider vinegar

The lactic acid bacteria in the Cupei of Zhenjiang vinegar were isolated and screened by high-throughput sequencing technology and plate method. The isolated strains were identified through morphological observation and 16S rDNA sequencing, and the suitable growth temperature, acetic acid and ethano...

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Bibliographic Details
Main Author:	WANG Li, XIONG Feng, WANG Bei, HAN Lihua, TIAN Xiaoyu, ZHANG Xiaorui
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-06-01
Series:	Zhongguo niangzao
Subjects:	vinegar\|lactic acid bacteria\|screening\|apple cider vinegar\|non-volatile acid\|volatile flavor compound
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-185.pdf
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