Further Interpretation of the Volatile, Microbial Community and Edible Quality of Fresh Fermented Rice Noodles with Different Selected Strains
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DOI: 10.3390/foods12050961
Abstract: Understanding bacteria and yeasts can reduce unpredictable changes in fresh fermented rice noodles (FFRN). The effects of selected strains (Limosilactobacillus fermentum, Lactoplantibacillus plantarum, Lactococcus lactis and Saccharomyces cerevisiae) on the edible quality, microbial community, and… read more here.
Keywords: fermented rice; rice noodles; fresh fermented; saccharomyces cerevisiae ... See more keywords