The potential correlation between microbial communities and flavors in fermented bamboo shoots-Reference-Cited by-同舟云学术

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The potential correlation between microbial communities and flavors in fermented bamboo shoots

Published:2023-12 Issue: Volume:56 Page:103066
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Shubo,Sun Minghao,Tian Yufeng,Jian Cuiwen,Lv Beibei,Bai Yunxia,Liu Xiaoling,Guo Yuan

Funder

National Natural Science Foundation of China

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

1. Health benefits of fermented bamboo shoots: The twenty-first century green gold of northeast India;Behera;Applied Biochemistry and Biotechnology,2021

2. Reproducible, interactive, scalable and extensible microbiome data science using QIIME 2;Bolyen;Nature Biotechnology,2019

3. Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production;Brauman;Applied and Environmental Microbiology,1996

4. Interactions between Kazachstania humilis yeast species and lactic acid bacteria in sourdough;Carbonetto;Microorganisms,2020

5. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation;Chen;Food Bioscience,2022

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum;LWT;2024-04

2. Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS;Food Bioscience;2024-02

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