Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma

This study aims to understand the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi as well as their effects on the formation and variation of characteristic aroma compounds. High-throughput sequencing technology, solid-phase microextr...

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Detalles Bibliográficos
Autores principales: Zhao, Huiyan, Xu, Jingting, Wang, Ruican, Liu, Xinran, Peng, Xingyun, Guo, Shuntang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857697/
https://www.ncbi.nlm.nih.gov/pubmed/36673421
http://dx.doi.org/10.3390/foods12020329

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857697/
https://www.ncbi.nlm.nih.gov/pubmed/36673421
http://dx.doi.org/10.3390/foods12020329

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