Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation
Zihan Gong, Zhengyan Wu, Qi Yang, Jun Liu, Pengfei Jiao, Chenglun Tang
Topics & Concepts
Lactic acidFlavorFood scienceFermentationYeastBacteriaChemistrySolid-state fermentationBiologyBiotechnologyBiochemistryGeneticsMicrobial Metabolism and ApplicationsFood Quality and Safety StudiesPharmacological Effects of Natural Compounds