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Updated: Jun 10, 2025

Preparation of High-Quality Fermented Fish Product
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温度对Daocai发酵过程中的质量和微生物群体的影响

Xueli Wang1,2, Xueting Liu1,2, Chunmei Sun1,2

  • 1Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang 550025, China.

Food chemistry: X
|October 18, 2024
PubMed
概括

温度控制显著改变了传统贵州道家中的微生物群落和风味化合物. 特定的细菌,如Lactiplantibacillus和Saccharomyces,主导着受控的发酵,影响着挥发性的风味特征.

关键词:
生物原氨基氨基相关性分析是一项相关性分析.在HS-GC-IMS中使用.高通量测序的高通量测序挥发性味道化合物是挥发性的味道化合物.

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