https://www.selleckchem.com/pr....oducts/apx-115-free-
It produced a greater impact on the succession of fungi than those of bacteria after changing traditional fermentation to CFCT. The influence of microorganisms on the formation of flavor components was relatively more balanced in CFCT, while the changed fermentation process impacted greatly on the functions of Zygosaccharomomyces and Pichia but little on those of Sphingomonas, Megamonas and Parabacteroides. The study indicated that it was feasible to ferment PXDB in the closed system, and provides a basis to realize controllab
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