The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished sour and spicy flavor. In the present study, the effect of inoculation of lactic acid bacteria (LAB) on the microbial communities and metabolite contents of the Chinese red so...

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Detalles Bibliográficos
Autores principales: Zhou, Xiaojie, Liu, Zhiqi, Xie, Le, Li, Liangyi, Zhou, Wenhua, Zhao, Liangzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833966/
https://www.ncbi.nlm.nih.gov/pubmed/35159491
http://dx.doi.org/10.3390/foods11030341

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833966/
https://www.ncbi.nlm.nih.gov/pubmed/35159491
http://dx.doi.org/10.3390/foods11030341

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