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Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Feiyu An, Mo Li, Yue Zhao, Yan Zhang, Delun Mu, Xinyu Hu, Shengbo You, Junrui Wu, Rina Wu

2020Food Chemistry162 citationsDOI

Topics & Concepts

FlavorFood scienceFermentationFermentation in food processingMicroorganismLactobacillusChemistryBiologyBacteriaLactic acidGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisFood Quality and Safety Studies
Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China | Litcius