Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation

Shanxi aged vinegar (SAV), one of the famous Chinese vinegars, is produced by multispecies solid-state fermentation in which the acetic acid fermentation stage (AAF) is especially important. However, how bacterial succession and their metabolites change along with the different stages of AAF is stil...

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Detalles Bibliográficos
Autores principales: Zhu, Yunping, Zhang, Feifei, Zhang, Chengnan, Yang, Li, Fan, Guangsen, Xu, Youqiang, Sun, Baoguo, Li, Xiuting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5988729/
https://www.ncbi.nlm.nih.gov/pubmed/29872163
http://dx.doi.org/10.1038/s41598-018-26787-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5988729/
https://www.ncbi.nlm.nih.gov/pubmed/29872163
http://dx.doi.org/10.1038/s41598-018-26787-6

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