Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
Li Liu, Tianhong Liu, Yuanhui Zhao, Mingyong Zeng, Xinxing Xu
Topics & Concepts
OysterFood scienceFlavorMetaboliteFermentationHydrolysateInoculationLactobacillusChemistryFermentation in food processingMicrobiologyBiologyBiochemistryBacteriaLactic acidFisheryHydrolysisImmunologyGeneticsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProbiotics and Fermented Foods