Revealing the microbial contributions in chili paste fermentation by inoculating in situ microbiome-Reference-Cited by-同舟云学术

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Revealing the microbial contributions in chili paste fermentation by inoculating in situ microbiome

Published:2024-01 Issue: Volume:191 Page:115632
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Dantong,Chen Ju,Li Xuan,Zhou Ya'ao,Shi Lei,Liu Yuan,Song Jia,Zheng Yu^ORCID,Wang Min

Publisher

Elsevier BV

Subject

Food Science

Reference40 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. Investigating the core microbiota and influencing factors in traditional Chinese pickles;An;Food Research International,2021

3. Unraveling the microbial community and succession during Zha-chili fermentation and their relationships with flavor formation;Dong;Food Research International,2022

4. CD-HIT: Accelerated for clustering the next-generation sequencing data;Fu;Bioinformatics,2012

5. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods;Gao;Food Chemistry,2023

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. Physicochemical, volatiles, non-volatiles, and microbial dynamics in dried versus traditional fresh red pepper paste fermentation: A comparative study;Food Bioscience;2024-10

2. Multi-omics reveals the phyllosphere microbial community and material transformations in cigars;Frontiers in Microbiology;2024-07-31

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