Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China

In this study, the bacterial communities and flavor metabolites of 27 traditional naturally fermented sauerkraut samples collected from nine regions of Heilongjiang Province in Northeast China were investigated. The dominant genera were Lactobacillus, Pseudomonas, Alcaligenes, Arcobacter, Pseudarcob...

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Detalles Bibliográficos
Autores principales: Wang, Jiawang, Sui, Yumeng, Lu, Jiasheng, Dong, Zhiming, Liu, Haotian, Kong, Baohua, Chen, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article(s) from the Special Issue on Flavors in food products: Chemistry of flavor compounds in quality, safety, and sensory properties by Dr. Joonhyuk Suh, Dr. Jeehye Sung and Dr. Scott Frost
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10480550/
https://www.ncbi.nlm.nih.gov/pubmed/37680758
http://dx.doi.org/10.1016/j.fochx.2023.100840

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