Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine
Jianming Zhang, Chengcheng Zhang, Weicheng Wu, Xu‐Cong Lv, Xiaoting Xin, Daqun Liu, Haijiao Hu, Guo Sitong
Topics & Concepts
UmamiBrineFood scienceChemistryFermentationLactic acidBacteriaSugarMicrobial metabolismAmino acidTitratable acidBiochemistryBiologyTasteOrganic chemistryGeneticsBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesOlfactory and Sensory Function Studies