Effects of Three Microorganisms on Volatile Substances during Fermentation of Douchi

The effect of the use of Aspergillus oryzae, lactic acid bacteria (LAB) and Wickerhamomyces anomalus as starter cultures on volatile substances during the fermentation of Douchi. The results showed that the contents of total volatile compounds in the uninoculated control, A. oryzae, LAB, A. oryzae +...

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Bibliographic Details
Published in:	Shipin Kexue
Main Author:	FENG Liang, ZHONG Risheng, WANG Shuqi, CHEN Haitao
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-06-01
Subjects:	douchi; volatile compounds; microorganisms; fermentation
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-11-013.pdf

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