Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
Nan Zhao, Yuli Huang, Haimei Lai, Yali Wang, Yuan Mei, Xueqing Zeng, Menglu Yang, Huajia Li, Jichun Zhao, Yongqing Zhu, Yong Zuo, Lihong Ge
Topics & Concepts
Food scienceFlavorFermentationDimethyl trisulfidePediococcusKeystone speciesBiologyNonanalChemistryMetagenomicsBiochemistryDimethyl disulfideLactobacillusOrganic chemistryEcologyEcosystemGeneSulfurFermentation and Sensory AnalysisBiochemical and biochemical processesProbiotics and Fermented Foods