Ecological roles of lactic acid bacteria biodiversity and cross-feeding in shaping the flavor landscape of traditional Huangjiu fermentation
Chao-Jie Zhu, Yiling Zhong, Yong-Zhu Zhang, Zhi-Chu Shan, Hong-Yan Qu, Fei Cheng, Wei Feng, P. Wang, Xiao-Tao Sun, Xingquan Liu, Guan-Yu Fang
Topics & Concepts
Lactic acidFermentationBiologyFlavorMalic acidYeastLactobacillus plantarumBacteriaAscomycotaFood scienceBiodiversityFermentation starterAbundance (ecology)LactobacillusSaccharomyces cerevisiaeAmino acidEcologyPhenylalanineOrganic acidBiochemistryStarterAlcoholMicroorganismBiotechnologyBotanyMetabolomicsEthanol fermentationMicrobial ecologyMetabolic pathwayChemistryGlycineMetabolic engineeringEcosystemMicrobial metabolismSemiochemicalFermentation and Sensory AnalysisMicrobial Metabolic Engineering and BioproductionProbiotics and Fermented Foods