Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss
Yuecheng Meng, Xuliang Chen, Zhehang Sun, Yanhua Li, Dongdong Chen, Sheng Fang, Jie Chen
Topics & Concepts
LactococcusLactobacillusFood scienceFlavorFermentationLeuconostocAcetobacterBiologyLactococcus lactisYeastBacteriaLactic acidBiochemistryGeneticsProbiotics and Fermented FoodsFermentation and Sensory AnalysisMeat and Animal Product Quality