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- W2361816543 abstract "By coculturing of salt-tolerance Lactobacillus and yeasts in the Pixian bean chili paste,total eaters in the tested sample were increased significantly after being ripened for 8 months and the contents were approached to the level of the control sample,which was ripened naturally for 12 months.There was no remarkable difference between other physical and chemical parameters such as amino nitrogen and total acid content.The aroma constituents identified by GC-MS coupled with HS-SPME of tested samples ripened for 4 and 8 months respectively were increased twice compared with that of the control sample,and the ethyl esters of fatty acids including myristate,9-hexadecenoate,hexadecanoate,9,12-octadecadienoate and 15-methyl-margarate were major substances that contributed to the whole flavor of the chili paste.In addition,the substances contributed to taste,such as Glu,Asp,Ser,Thr,Ala,et al.were greatly increased in the tested sample.The results suggested that the flavor and taste were improved markedly by a synergistic effect of Lactobacillus and yeasts,which promoted the esterification and the formation of amino acid and inhibition of bacteria." @default.
- W2361816543 created "2016-06-24" @default.
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- W2361816543 date "2009-01-01" @default.
- W2361816543 modified "2023-09-26" @default.
- W2361816543 title "Reduction of ripening period of Pixian bean chili pastes by coculturing of salt-tolerance Lactobacillus and yeasts" @default.
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