Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar

Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and accumulation. In this study, microorganisms in the AA...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Fermentation
المؤلفون الرئيسيون:	Peng Du, Yingqi Li, Chenrui Zhen, Jia Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan, Yu Zheng, Min Wang
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2023-08-01
الموضوعات:	Shanxi aged vinegar polyphenols acetic acid fermentation microbial enhancement <i>Acetobacter pasteurianus</i>
الوصول للمادة أونلاين:	https://www.mdpi.com/2311-5637/9/8/756