Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar-Reference-Cited by-同舟云学术

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

Published:2021-03 Issue: Volume:341 Page:109070
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Fang Guan-Yu,Chai Li-Juan,Zhong Xiao-Zhong,Jiang Yu-Jian

Funder

Basic Public Welfare Research Program of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference67 articles.

1. Characterization and comparison of aroma profiles and aroma-active compounds between traditional and modern Sichuan vinegars by molecular sensory science;Al-Dalali;J. Agric. Food Chem.,2020

2. Ultradeep 16S rRNA sequencing analysis of geographically similar but diverse unexplored marine samples reveal varied bacterial community composition;Aravindraja;PLoS One,2013

3. Stochastic distribution of small soil eukaryotes resulting from high dispersal and drift in a local environment;Bahram;ISME J,2016

4. Bacterial metatranscriptome analysis of a probiotic yogurt using an RNA-Seq approach;Bisanz;Int. Dairy J.,2014

5. Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine;Cai;Food Microbiol.,2018

Cited by 51 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. Research advances in technologies and mechanisms to regulate vinegar flavor;Food Chemistry;2024-12

2. Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters;Food Chemistry;2024-11

3. Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar;Frontiers in Microbiology;2024-08-07

4. An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications;Journal of the Science of Food and Agriculture;2024-07-03

5. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation;Journal of the Science of Food and Agriculture;2024-06-26