Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study
Qing Gu, Yixian Li, Ying Lou, Yan Zhao, Xujie Feng, Ping Li, Oskar Laaksonen, Baoru Yang, Vittorio Capozzi, Shuxun Liu
Topics & Concepts
FermentationFood scienceLactococcus lactisLactobacillus plantarumLactobacillus fermentumStarterLactic acidWineMalolactic fermentationPopulationBiologyLeuconostocBacteriaLactococcusBiopreservationChemistryLactobacillusDemographySociologyGeneticsFermentation and Sensory AnalysisBiochemical and biochemical processesMicrobial Metabolism and Applications