Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu, Da Chen, Shiqing Song, Huatian Wang, Min Sun, Tao Feng
Topics & Concepts
FlavorFermentationFood scienceChemistryYeastFermentation in food processingMicroorganismAcetobacterMetagenomicsBacteriaBiologyBiochemistryLactic acidGeneticsGeneTea Polyphenols and EffectsFermentation and Sensory AnalysisMicrobial Metabolism and Applications