Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds
Na Liu, Jihong Pan, Song Miao, Likang Qin
Topics & Concepts
Food scienceFermentationOrganic acidAcetic acidLactic acidFirmicutesLactobacillusChemistryBiologyBiochemistryBacteriaGeneGenetics16S ribosomal RNAFermentation and Sensory AnalysisProbiotics and Fermented FoodsFood Quality and Safety Studies