Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation-Reference-Cited by-同舟云学术

Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation

Published:2020-12 Issue: Volume:138 Page:109737
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chai Li-Juan,Qiu Ting,Lu Zhen-Ming,Deng Yong-Jian,Zhang Xiao-Juan,Shi Jin-Song,Xu Zheng-Hong

Funder

National Natural Science Foundation of China, China

National First-Class Discipline Program of Light Industry Technology and Engineering, China

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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3. High-order species interactions shape ecosystem diversity;Bairey;Nature Communications,2016

4. Diacetyl and acetoin production by Lactobacillus casei;Branen;Applied and Environmental Microbiology,1971

5. Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology;Cleenwerck;International Journal of Food Microbiology,2008

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