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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |