Application of Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes

已完结 10 由叶子发布于 2026/9/22 13:54:12

DOI:10.1016/j.ijfoodmicro.2025.111357
作者：Shengkai Hua , Xiang Wei , Leyi Wang , Yuqin Wang , Siyuan Cheng , Chunjia Bao , Xiaorui Zeng , Xinnuo Chen , Yongjian Yu , Jinhao Tan
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Non-Saccharomyces yeasts play a significant role in enhancing the aroma profiles of fermented foods. However, their specific contributions to vinegar production remain poorly characterized.

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