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Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community

Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), phenol (P1), ethanol (A1), and 3-(2,6,6-trimethyl-1-cyclohexen-1-yl) acrylaldehyde (L11) were the mai...

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Detalles Bibliográficos
Autores principales:	Zhang, Jianming, Zhang, Chengcheng, Xin, Xiaoting, Liu, Daqun, Zhang, Wenwu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8118120/ https://www.ncbi.nlm.nih.gov/pubmed/33995294 http://dx.doi.org/10.3389/fmicb.2021.631054

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