Vinegar Quality Deterioration Caused by Gas-Producing Acetilactobacillus jinshanensis and Quality Changes after Heat Treatment
In this study, a gas-producing strain of Acetilactobacillus jinshanensis was isolated from spoiled vinegar. After heat treatment at different temperatures, it was found that this strain was a heat-intolerant one, which could be inactivated at 60 ℃ for 10 min. The effect of A. jinshanensis on the qua...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-014.pdf |
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