Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar-Reference-Cited by-同舟云学术

Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Published:2021-06-18 Issue:8 Volume:9 Page:4375-4384
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Wu Yanfang¹,Xia Menglei¹²,Zhang Xiaofeng¹,Li Xiaowei¹,Zhang Rongzhan³,Yan Yufeng²,Lang Fanfan²,Zheng Yu¹²^ORCID,Wang Min¹

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety Key Laboratory of Industrial Fermentation Microbiology Ministry of Education College of Biotechnology Tianjin University of Science & Technology Tianjin China

2. Shanxi Province Key Laboratory of Vinegar Fermentation Science and Engineering Shanxi Zilin Vinegar Industry Co., Ltd. Taiyuan China

3. Tianjin Tianli Duliu Mature Vinegar Co., Ltd. Tianjin China

Funder

Tianjin Municipal Education Commission

Foundation for Innovative Research Groups of the National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2409

Reference45 articles.

1. Network biology: understanding the cell's functional organization

2. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques

3. Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar

4. Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

5. Microbial biosynthesis and secretion ofl-malic acid and its applications

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