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Salt-driven bacteria community and flavor enhancement in Liuyang Douchi: Bacillus regulated flavor volatile

Mengying Yin1, Haodong Zhang1, Yanheng Zheng1

  • 1College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.

International Journal of Food Microbiology
|May 2, 2026
PubMed

Keywords:
Bacteria communityFunctional bacteriaLiuyang DouchiSalt concentrationVolatile compounds

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