Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds
Chan Wang, Qing Zhang, Laping He, Cuiqin Li
Topics & Concepts
Food scienceLactobacillusFermentationMicroorganismBiologyFlavorLachnospiraceaePichiaMicrobial population biologyChemistryFermentation in food processingBacteria16S ribosomal RNABiochemistryLactic acidFirmicutesRecombinant DNAGeneticsPichia pastorisGeneFermentation and Sensory AnalysisProbiotics and Fermented FoodsTea Polyphenols and Effects