Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation
Caixia Chen, Guiguang Cheng, Yaping Liu, Yongxin Yi, Dongjie Chen, Lu Zhang, Xuejiao Wang, Jianxin Cao
Topics & Concepts
FirmicutesFood scienceLactococcusLactobacillusChemistryAromaFlavorTitratable acidBotanyFermentationBiologyBacteriaLactic acidLactococcus lactisBiochemistry16S ribosomal RNAGeneticsGeneBiochemical and biochemical processesBamboo properties and applicationsFermentation and Sensory Analysis