Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai.

Volume: 114, Pages: 123 - 132
Published: Dec 1, 2018
Abstract
null null Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven by various microbiota in fermentation ecosystems. However, the association between these microbiota and flavours is poorly understood. Here, we measured the structural dynamics of the microbial diversity and flavour compounds during SCP fermentation (0–7 days) using high-throughput sequencing and flavour analyses. Firstly, a total of 90 bacteria...
Paper Details
Title
Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai.
Published Date
Dec 1, 2018
Volume
114
Pages
123 - 132
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