4.4 Article

Improvement of tomato sour soup fermentation by Lacticaseibacillus casei H1 addition

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Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation

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Summary: This study explored the correlations between microbial communities, physicochemical properties, and volatile flavor compounds during the fermentation of traditional tomato sour soup. The results highlighted the importance of Lacticaseibacillus as one of the main dominant bacteria in CTN. Enhanced fermentation not only shortened the fermentation cycle of tomato sour soup but also significantly improved its flavor quality, showcasing its potential in industrial production and development of vegetable fermentation starters.

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