Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish-Reference-Cited by-同舟云学术

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Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

Published:2020-10 Issue: Volume:37 Page:100725
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yang Zhaoxia,Liu Sasa,Lv Jing,Sun Zeping,Xu Wenhuan,Ji Chaofan,Liang Huipeng,Li Shengjie,Yu Chenxu,Lin Xinping

Funder

Department of Science and Technology of Liaoning Province

Dalian Science and Technology Bureau

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

1. Shortening fermentation period and quality improvement of fermented fish, Chouguiyu, by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3;Bao;Frontiers in Microbiology,2018

2. Quality-filtering vastly improves diversity estimates from Illumina amplicon sequencing;Bokulich;Nature Methods,2012

3. QIIME allows analysis of high-throughput community sequencing data;Caporaso;Nature Methods,2010

4. Diversity of lactic acid bacteria during fermentation of a traditional Chinese fish product, Chouguiyu (stinky Mandarin fish);Dai;Journal of Food Science,2013

5. Effect of modified atmosphere packaging on the TVB/TMA-producing microflora of cod fillets;Debevere;International Journal of Food Microbiology,1996

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