Vinegar Quality Deterioration Caused by Gas-Producing Acetilactobacillus jinshanensis and Quality Changes after Heat Treatment

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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Bibliographic Details
Main Author: ZHAO Kui, GU Xinyue, WEI You, DU Zihao, LI Jianlong, HU Kaidi, LI Qin, ZHAO Ning, LIU Shuliang
Format: Article
Language:English
Published: China Food Publishing Company 2025-04-01
Series:Shipin Kexue
Subjects:
acetilactobacillus jinshanensis; vinegar; gas production and quality deterioration; volatile flavor substances; quality improvement
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-014.pdf
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