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Unveiling the dynamic microbial succession and volatile flavor characteristic in fermented grass carp during fermentation with Lactiplantibacillus plantarum

Lilang Li, Naiyong Xiao, Fengjun Li, Yutao Pang, Yantao Yin, Qinxiu Sun, Wenzheng Shi, Shucheng Liu

2024Journal of Food Composition and Analysis7 citationsDOI

Topics & Concepts

FermentationFlavorFood scienceGrass carpEcological successionFermentation in food processingLactobacillus plantarumBiologyChemistryBotanyLactic acidBacteriaFish <Actinopterygii>FisheryGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods
Unveiling the dynamic microbial succession and volatile flavor characteristic in fermented grass carp during fermentation with Lactiplantibacillus plantarum | Litcius