Cargando…
Effects of post-fermentation on the flavor compounds formation in red sour soup
Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the...
Autores principales: | Zhou, Xiaojie, Zhou, Wenhua, He, Xiaojie, Deng, Yaxin, Li, Liangyi, Li, Ming, Feng, Xuzhong, Zhang, Lin, Zhao, Liangzhong |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9651139/ https://www.ncbi.nlm.nih.gov/pubmed/36386903 http://dx.doi.org/10.3389/fnut.2022.1007164 |
Ejemplares similares
-
Analysis of factors related to browning of red sour soup during fermentation
por: Liu, Zhiqi, et al.
Publicado: (2023) -
The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup
por: Zhou, Xiaojie, et al.
Publicado: (2022) -
Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup
por: Liu, Na, et al.
Publicado: (2023) -
Integrative proteomics and metabolomics of Guizhou Miao Sour Soup affecting simple obese rats
por: Yuan, Qin, et al.
Publicado: (2022) -
Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup
por: Lai, Jing, et al.
Publicado: (2022)