Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Ke Li, Guixin Han, Li Liu, Yuanhui Zhao, Tianhong Liu, Hongjiang Wang, Xinxing Xu
Topics & Concepts
Food scienceFermentationFlavorSaccharomyces cerevisiaeChemistryPhospholipidOysterLactobacillus plantarumYeastBiochemistryBiologyBacteriaLactic acidEcologyGeneticsMembraneProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityMicrobial Metabolic Engineering and Bioproduction