The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup

In this paper, the volatile flavour constituents and the bacterial diversity in characteristic Chinese fermented sour soup were analysed, and the dynamics of bacteria associated with the odour were characterized. The bacterial diversity of sour soup was studied by high-throughput sequencing. A total...

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Detalles Bibliográficos
Autores principales: Lin, Liangjing, Wu, Jinyuan, Chen, Xi, Huang, Libiao, Zhang, Xiaoyong, Gao, Xiangyang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570168/
https://www.ncbi.nlm.nih.gov/pubmed/32825573
http://dx.doi.org/10.3390/microorganisms8091270

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570168/
https://www.ncbi.nlm.nih.gov/pubmed/32825573
http://dx.doi.org/10.3390/microorganisms8091270

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