According to the analysis of physical and chemical properties, with increasing fermentation time, the pH value in the fermentation environment gradually decreased, the total acid content was not detected until the final measurement of 0.34 g/ (100 g SFR), the total sugar content was not detected until the final measurement of 33 (°Brix), and the alcohol content was not detected until the final measurement of 3.5% ( v / v ), showing an increasing trend.
← all excerpts
Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice.
1
—
—