Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar
This study confirmed that L. harbinensis, as a core microorganism in millet vinegar fermentation, can significantly augment the content of total phenols and specific polyphenolic compounds. These findings provide valuable insights for optimizing millet vinegar production. © 2024 Society of Chemical Industry.
Authors
- Xingrong Zhang (ORCID: https://orcid.org/0000-0002-0547-6804)
- Yanhong Huang (ORCID: https://orcid.org/0000-0001-5027-1544)
- Rongyue Sun (ORCID: https://orcid.org/0000-0002-9984-5016)
- Yongheng Yan (ORCID: https://orcid.org/0000-0001-6262-5071)
- Dan Yang (ORCID: https://orcid.org/0000-0003-3810-7033)
- Min Zhang (ORCID: https://orcid.org/0000-0001-8107-5212)
- Maorun Fu (ORCID: https://orcid.org/0000-0003-2155-6174)
Institutions
- Qilu University of Technology (CN)
- Shandong Food Fermentation Industry Research and Design Institute (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-12
- DOI
- https://doi.org/10.1002/jsfa.14026
- Citations
- 2
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.70
Funders
- Shandong Academy of Sciences
- Qilu University of Technology
- Major Scientific and Technological Innovation Project of Shandong Province