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Updated: May 12, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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在江douchi的发酵过程中占主导地位的微生物和挥发性化合物的表征和相关性

Jing Zhang1,2, Zhuoxuan Han1,2, Haitao Chen1,2

  • 1Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China.

Journal of the science of food and agriculture
|May 8, 2024
PubMed
概括

对江douchi (YD) 的微生物分析揭示了像Staphylococcus和Bacillus这样的关键细菌,以及像Aspergillusminisclerotigenes这样的真菌,显著影响其独特的风味化合物,帮助未来的风味增强.

关键词:
江的 douchichi 在这里.芳香活性化合物 - 芳香活性化合物发酵 发酵 发酵 发酵味道 味道 味道 味道微生物是一种微生物.

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