Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites
Zhixun Shang, Zi Ye, Meiqi Li, Hongbing Ren, Shengbao Cai, Xiaosong Hu, Junjie Yi
Topics & Concepts
Food scienceFlavorFermentationMicroorganismLactobacillusBacteriaBiologyLactic acidChemistryMicrobial population biologyPichiaOrganic acidFermentation in food processingYeastBotanyAmino acidLactobacillaceaeFermentation and Sensory AnalysisFood Chemistry and Fat AnalysisMeat and Animal Product Quality