地衣芽孢杆菌
发酵
芳香
食品科学
化学
酵母
酒
双乙酰
有机化学
乙酸乙酯
细菌
生物化学
生物
枯草芽孢杆菌
遗传学
作者
Linzi Yang,Xueli Li,Yunhao Lu,Yuanping Lv,Yuanlong Chi,Qiang He
摘要
Candida etchellsii has the potential to be used in CHCP fermentation to accumulate esters and improve flavor compared with the other two strains. This research is helpful in explaining the mechanism of ester synthesis in fermented condiments. © 2021 Society of Chemical Industry.
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