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Lactococcus lactis subsp. lactis
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不同乳酸菌发酵杜仲叶水提液的香气成分分析
利用电子鼻辅助同时蒸馏萃取-气相色谱-质谱联用技术研究不同乳酸菌（植物乳杆菌、德氏乳杆菌、嗜酸乳杆菌和嗜热链球菌）发酵杜仲叶水提液的主要香气成分差异性。SDE-GC-MS分析结果表明，未发酵液的挥发性成分共鉴定出31种，以醛类相对含量最高（14.36%）；植物乳杆菌、德式乳杆菌、嗜酸乳杆菌和嗜热链球菌发酵后鉴定出的挥发性成分依次为45、38、43和51种，分别以酮类（18.83%）、杂环类（24.
国家林业和草原科学数据中心2022-11-16 更新80
Fermentation of African Nightshade Leaves with Lactic Acid Bacterial Starter Cultures
African nightshade (Solanum scabrum) is an African indigenous leafy vegetable, which is rich in proteins and micronutrients and could therefore contribute to a healthy diet. In this study, we investig
NIAID Data Ecosystem30
Lactic acid bacteria in vitro fermentation sequencing
Bacterial changes were observed by in vitro fermentation of lactic acid bacteria
NIAID Data Ecosystem20
Effect of cane sugar on glucosidase activity in the fermentation of plu- Kao juice using lacticacid bacteria starters
Plu-Kao, a traditional medicinal plant in East Asia and the West,is currently being processed by fermenting plu-kao juice with cane sugar. Lactic acid bacteria were recovered and isolated from ferment
Mendeley Data2024-01-31 更新40
Carrot juice fermentations as man-made microbial ecosystems dominated by lactic acid bacteria. Carrot juice fermentations as man-made microbial ecosystems dominated by lactic acid bacteria
During the present study, the microbial characteristics of carrot juice fermentations were evaluated via combined culture-dependent, culture-independent, and metabolite target analysis approaches. In
NIAID Data Ecosystem30
