Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures-Reference-Cited by-同舟云学术

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Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures

Published:2025-01 Issue: Volume:463 Page:141246
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gao Pei,Zhang Zhiqing,Jiang Qixing,Hu Xiaohui,Zhang Xiaojing,Yu Peipei,Yang Fang,Liu Shaoquan,Xia Wenshui

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Reference29 articles.

1. Reviewing the source, physiological characteristics, and aroma production mechanisms of aroma-producing yeasts;Chen;Foods,2023

2. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test;Feng;Food Chemistry,2015

3. Improving the quality characteristics of rice mash grass carp using different microbial inoculation strategies;Gao;Food Bioscience,2021

4. Use of wine and dairy yeasts as single starter cultures for flavor compound modification in fish sauce fermentation;Gao;Frontiers in Microbiology,2019

5. Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone;Gao;Food Bioscience,2022

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