Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food-Reference-Cited by-同舟云学术

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Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

Published:2018-09-27 Issue:6 Volume:125 Page:1761-1773
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Xie C.¹^ORCID,Zeng H.²,Wang C.²,Xu Z.³,Qin L.²⁴

Affiliation:

1. College of Life Science; Guizhou University; Guiyang China

2. School of Liquor and Food Engineering; Guizhou University; Guiyang China

3. Department of Food Science; Louisiana State University; Baton Rouge LA USA

4. Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province; Guiyang China

Funder

National Natural Science Foundation of China

Science and Technology Major Project of Guizhou Province

Science and Technology Program of Guizhou Province

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.14078/fullpdf

Reference46 articles.

1. Advantage of using inosine at the 3′ termini of 16S rRNA gene universal primers for the study of microbial diversity;Ben-Dov;Appl Environ Microb,2006

2. Microbial communities of an arable soil treated for 8 years with organic and inorganic fertilizers;Chen;Biol Fert Soils,2016

3. Volatile components in fermented soybean curds;Chung;J Agr Food Chem,1999

4. Volatile flavor components in red fermented soybean (Glycine max) curds;Chung;J Agr Food Chem,2000

5. Aroma impact components in commercial plain sufu;Chung;J AGR Food Chem,2005

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2. Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments;Fermentation;2024-08-08

3. Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile;Food Reviews International;2024-06-28

4. Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food;Food Bioscience;2024-06

5. Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi;Journal of the Science of Food and Agriculture;2024-05-08

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