Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics-Reference-Cited by-同舟云学术

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Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics

Published:2024-06 Issue: Volume:444 Page:138641
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Xiaohan,Gu Chunhe,Guo Xiaoxue,Guo Ruijia,Zhu Lin,Qiu Xinrong,Chai Jun,Liu Fei^ORCID,Feng Zhen

Funder

Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

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. Iron (III), chromium (III), and copper (II) complexes of l-norvaline and ferulic acid;Angkawijaya;Journal of Chemical & Engineering Data,2011

3. Biotransformation of linoleic acid into different metabolites by food derived Lactiplantibacillus 12–3 and in silico characterization of relevant reactions;Aziz;Food Research International,2021

4. Simultaneous determination of four sesame lignans and conversion in Monascus aged vinegar using HPLC method;Chen;Food Chemistry,2018

5. Stable isotope-assisted evaluation of different extraction solvents for untargeted metabolomics of plants;Doppler;International Journal of Molecular Sciences,2016

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