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- W2377951512 abstract "In this study,effects of halotolerant yeasts and lactic acid bacteria on physiochemical properties and volatile compounds of Pixian bean paste are investigated by using lactic acid bacteria and yeasts as starter cultures during the fermentation period of bean paste.The results show that the addition of different kinds of microorganisms can alter the physiochemical properties of Pixian bean paste,such as total acid of moromi,ammoniacal nitrogen,reducing sugar and total esters.After being fermented for 120 days,no obvious changes are observed in total acids and ammoniacal nitrogen,while the content of reducing sugar changes with the combination patterns and cultivation modes of strains.A total 89 kinds of volatile compounds are identified based on HS-SPME/GC-MS analysis.The contents of esters and aromatic compounds detected in inoculated samples increase significantly compared with those in control samples.As for esters,ethyl caproate,ethyl phenylacetate and ethyl acetic ester exhibit the highest contents.In addition,exogenous lactic acid bacteria and yeasts enhance the contents of methoxyphenol,4-EP,carbitol,linalool,ionone and phenyl ketone." @default.
- W2377951512 created "2016-06-24" @default.
- W2377951512 creator A5021954382 @default.
- W2377951512 date "2013-01-01" @default.
- W2377951512 modified "2023-09-25" @default.
- W2377951512 title "Effect of Microbial Co-culture on Volatile Compounds of Pixian Bean Paste during Fermentation Period" @default.
- W2377951512 hasPublicationYear "2013" @default.
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