Volatile compound dynamics in oats solid-state fermentation: A comparative study of Saccharomyces cerevisiae A3, Lactococcus lactis 4355, and Lactobacillus plantarum 2329 inoculations
Juan Sun, Waleed AL‐Ansi, Mingcong Fan, Yan Li, Haifeng Qian, Liuping Fan, Li Wang, Li Wang
Topics & Concepts
Lactococcus lactisLactobacillus plantarumFood scienceFermentationSaccharomyces cerevisiaeBiologyKEGGChemistryBiochemistryYeastLactic acidBacteriaGeneGeneticsGene expressionTranscriptomeMeat and Animal Product QualityFood composition and propertiesProbiotics and Fermented Foods