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Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment

Changcheng Zhao, Zhiyuan Tian, Juanjuan Yi, Yanling Shi, Jiaqing Zhu, Zhengze Ji, Sisi Chen, Qiaozhen Kang, Jike Lu

2022Food Research International21 citationsDOI

Topics & Concepts

WeissellaFlavorFood scienceClostridiumChemistryFermentationFermentation in food processingPseudomonasEthyl acetateMicrococcusBacteriaBiologyBiochemistryLactobacillusLeuconostocGeneticsLactic acidFermentation and Sensory AnalysisProbiotics and Fermented FoodsTea Polyphenols and Effects
Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment | Litcius