https://www.selleckchem.com/mTOR.html
The quality characteristics of sauerkraut fermented with autochthonous LAB selected from traditional northeast sauerkraut were investigated. The physicochemical, microbiological and metabolome were also determined. The pH decreased rapidly in inoculated sauerkraut along with high sugar utilization and acid production. qPCR analysis showed that inoculated products exhibited sufficient numbers of beneficial bacteria. PCA showed clear differences in volatilome profiles of sauerkraut depending on starter cultures used. The greatest abundance of esters
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