Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
Yadong Wang, Ying Wang, Sizhe Qiu, Bei Wang, Hong Zeng, Bei Wang, Hong Zeng
Topics & Concepts
FlavorMetagenomicsFood scienceMicroorganismFermentationFermentation in food processingMonascusChemistryProfiling (computer programming)Food microbiologyBiologyBacteriaBiochemistryLactic acidGeneComputer scienceGeneticsOperating systemMicrobial Metabolism and ApplicationsPharmacological Effects of Natural CompoundsFungal Biology and Applications