Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization
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Acetoin (3-hydroxy-2-butanone) is a key flavor compound that enhances the sensory profile of fruit vinegar. In this study, we developed a high-yield acetoin fermentation process using a synthetic microbial combination composed of Lactobacillus plantarum NF2 an... ...
