The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu

To study the diversity of microbial flora in Hongqu sufu and analyze the characteristics of special flavor compounds, this study took self-made Hongqu sufu as the research object. Dynamic changes in sufu during fermentation were studied. High-throughput sequencing (HTS) was used to analyze changes i...

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Detalles Bibliográficos
Autores principales: Luo, Aiguo, Cheng, Zilong, Zhao, Jia, Hao, Jianwei, Shi, Shengli, Hu, Bianfang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379169/
https://www.ncbi.nlm.nih.gov/pubmed/37509892
http://dx.doi.org/10.3390/foods12142800

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379169/
https://www.ncbi.nlm.nih.gov/pubmed/37509892
http://dx.doi.org/10.3390/foods12142800

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