Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu-Reference-Cited by-同舟云学术

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Acidity drives volatile metabolites in the spontaneous fermentation of sesame flavor-type baijiu

Published:2023-03 Issue: Volume:389 Page:110101
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Ji Xueao,Yu Xiaowei,Zhang Longyun,Wu Qun,Chen Fujiang,Guo Fengxue,Xu Yan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference58 articles.

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2. High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India;Bhutia;Food Res. Int.,2021

3. Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community;Blasche;Nat. Microbiol.,2021

4. Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate;Bokulich;Proc. Natl. Acad. Sci. U. S. A.,2014

5. High soil pH enhances the network interactions among bacterial and archaeal microbiota in alpine grasslands of the Tibetan Plateau;Chen;Environ. Microbiol.,2021

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