Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites

Microbial interactions are essential for maintaining the stability and functionality of microbiota in fermented foods. In this study, representative strains of predominant lactic acid bacteria and acetic acid bacteria in Sichuan bran vinegar were selected, and their interactions in a simulated solid...

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Bibliographic Details
Main Authors: Jianlong Li, Jie Wu, Meiling Tu, Xue Xiao, Kaidi Hu, Qin Li, Ning Zhao, Aiping Liu, Xiaolin Ao, Xinjie Hu, Shuliang Liu
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
Sichuan bran vinegar
<i>Acetobacter pasteurianus</i>
<i>Lactobacillus amylovorus</i>
interaction
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/14/9/1471
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https://www.mdpi.com/2304-8158/14/9/1471

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