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40

Lactic acid bacteria in vitro fermentation sequencing

乳酸菌发酵

微生物群落动态

Bacterial changes were observed by in vitro fermentation of lactic acid bacteria

NIAID Data Ecosystem10

Effect of cane sugar on glucosidase activity in the fermentation of plu- Kao juice using lacticacid bacteria starters

乳酸菌发酵

酶活性研究

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

Lactiplantibacillus plantarum Raw sequence reads. Lactiplantibacillus plantarum

乳酸菌发酵

食品发酵优化

In this study, a strain, Lactobacillus plantarum 1-24-LJ, with good production and tolerance of acid was selected as the starter culture, and was added to Suanzhayu together with lipase. Different fer

NIAID Data Ecosystem20

Brassica pekinensis with heterofermentative lactic acid bacteria Raw sequence reads

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