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Gluconacetobacter hansenii ATCC 23769
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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
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