Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation.
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DOI: 10.1016/j.foodres.2020.109737
Abstract: Acetoin, giving a creamy yogurt aroma and buttery taste, exists in cereal vinegar as an important flavor substance and is mainly produced by the metabolism of Lactobacillus and Acetobacter during multispecies solid-state acetic acid fermentation.… read more here.
Keywords: metabolism; fermentation; acetoin accumulation; acetoin ... See more keywords