Optimization of preparation process and flavor analysis of vegetable juice fermentation broth simulating aged brine

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...

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Bibliographic Details
Main Author: LI Jing, ZHANG Min, YANG Jinmei, SONG Xiaoyan, REN Jingyi, HUANG Xinyue, WAN Yizhuo, WANG Wen, HU Kaidi, LIU Shuliang
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-06-01
Series:Zhongguo niangzao
Subjects:
vegetable juice fermentation broth|lactic acid bacteria|aged brine|fermentation process optimization|volatile flavor compound
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-252.pdf
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