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首页> 外文期刊>Current Microbiology: An International Journal >Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China.
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Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China.

机译：Brettanomyces 作为米饭蒸海绵蛋糕中的起子文化：中国的传统发酵食品。

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摘要

The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period. The results showed that experimental cakes had desirable aroma and taste. The observed differences indicate a positive contribution to the overall quality of RSSC by B. anomalus PSY-001
机译：研究了异形酵母菌PSY-001作为在中国传统发酵食品大米蒸松糕（RSSC）生产中的附加发酵剂的潜在用途。进行了两批RSSC的生产，每批都包含一批添加了 Brettanomyces 的实验饼和添加了发酵液的参考饼。对于实验饼和参考饼，在发酵期间进行了化学分析和感官评估。结果表明，实验性蛋糕具有令人满意的香气和味道。观察到的差异表明B对RSSC的总体质量有积极的贡献。异常 PSY-001

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