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Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome

Shijin Xiong, Xiaoyan Xu, Tonghao Du, Qiaozhen Liu, Tao Huang, Hongbing Ren, Tao Xiong, Mingyong Xie

2024Food Chemistry47 citationsDOI

Topics & Concepts

FermentationMetabolomeFlavorFood scienceBiologyAromaMicrobiomeFermentation in food processingBiochemistryBacteriaLactic acidMetaboliteGeneticsFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesProbiotics and Fermented Foods
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome | Litcius