Screening and Fermentation Attributes of Brettanomyces bruxellensis from Sichuan Shai Vinegar
Brettanomyces bruxellensis plays a pivotal role in the solid-state fermentation process of Sichuan Shai vinegar, primarily due to its capacity to generate unique flavor compounds. This study aimed to delve into the mechanisms by which B. bruxellensis contributed to the fermentation of Sichuan Shai v...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070290 |
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