https://www.selleckchem.com/pr....oducts/ldc195943-imt
Correlation analysis between microorganisms and flavour compounds showed 725 correlations, and 124 microbial species may have participated in the formation of 69 compounds. Furthermore, 10 and 29 correlations were detected between P. pentosaceus AL or C. rhodanensis J52 and flavour compounds, respectively. Among them, 3-methyl-1-butanol acetate is speculated to be the main substance affecting the flavour of fermented capsicum by inoculation with C. rhodanensis J52. The inoculation of P. pentosaceus and C. rhodanensis had a signif
Respect!
Kommentar
Delen
