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Updated: Sep 9, 2025

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Desentrañar la red metabólica del desarrollo de la dinámica del sabor volátil durante la fermentación del pomfret

Ji Wang1, Chengzhen Nie1, Hehe Tian1

  • 1School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China.

Food microbiology
|September 1, 2025
PubMed
Resumen

Este estudio utilizó multi-ómicos para descubrir el desarrollo del sabor del pomfret dorado fermentado (FGP). Se identificaron bacterias y metabolitos clave, revelando cómo crean FGP

Palabras clave:
Flora bacterianaPomfret dorado fermentadoLos lípidosCamino metabólicoMetabólitosSabor volátil

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