Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar-Reference-Cited by-同舟云学术

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Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Published:2022-12 Issue: Volume:16 Page:100452
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Liu Aiping,Pan Wanshu,Li Sha,Li Jianlong,Li Qin,He Li,Chen Shujuan,Hu Kaidi,Hu Xinjie,Han Guoquan,Li Shuhong,Zhou Jiang,Chen Fusheng,Liu Shuliang

Funder

Department of Science and Technology of Sichuan Province

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus;Ai;International Journal of Food Microbiology,2019

2. Processing technologies and flavor analysis of Chinese cereal vinegar: A comprehensive review;Al-Dalali;Food Analytical Methods,2022

3. Deciphering the D-/L-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar;Chai;Food Microbiology,2020

4. Vinegar functions on health: Constituents, sources, and formation mechanisms;Chen;Comprehensive Reviews in Food Science and Food Safety,2016

5. Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons;Fu;Journal of the Science of Food and Agriculture,2021

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