Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicoche...

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Detalles Bibliográficos
Autores principales: Wu, Wei, Wang, Zhuochen, Xu, Boyang, Cai, Jing, Cheng, Jianghua, Mu, Dongdong, Wu, Xuefeng, Li, Xingjiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370341/
https://www.ncbi.nlm.nih.gov/pubmed/35956884
http://dx.doi.org/10.3390/molecules27154933

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370341/
https://www.ncbi.nlm.nih.gov/pubmed/35956884
http://dx.doi.org/10.3390/molecules27154933

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