Effect of Hericium erinaceus on bacterial diversity and volatile flavor changes of soy sauce
Guozhong Zhao, Chong Liu, Hadiatullah Hadiatullah, Yunping Yao, Fuping Lu
Topics & Concepts
Food scienceHericium erinaceusFlavorFermentationErinaceusFirmicutesChemistryBiologyBacteriaRaw materialBiochemistry16S ribosomal RNAGeneticsHedgehogGeneOrganic chemistryFungal Biology and ApplicationsFermentation and Sensory AnalysisPolyamine Metabolism and Applications