Correlation between microbial communities changes and physicochemical indexes of Dazu Dongcai during different fermentation periods
Author:
Affiliation:
1. Chongqing University of Arts and Sciences, China; Chongqing Three Gorges University, China
2. Chongqing University of Arts and Sciences, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101391&tlng=en
Reference33 articles.
1. Analysis of umami taste compounds in a fermented corn sauce by means of sensory-guided fractionation;Charve J.;Journal of Agricultural and Food Chemistry,2018
2. The effect of lactic acid bacteria from Zaoyang physalis water on the fermentation quality of kimchi and kimchi water;Dai C. Y.;China Brewing,2019
3. Isolation and identification of phenyllactic acid-producing strains from Sichuan winter vegetables;Deng L.;China Brewing,2014
4. Composition and diversity of bacterial communities in Sichuan winter vegetables;Dong L.;Acta Microbiology,2012
5. UPARSE: highly accurate OTU sequences from microbial amplicon reads;Edgar R. C.;Nature Methods,2013
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