Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings-Reference-Cited by-同舟云学术

Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings

Published:2016-03-21 Issue:12 Volume:64 Page:2591-2603
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Duan Shan¹,Hu Xiaoxi¹,Li Mengru¹,Miao Jianyin¹,Du Jinghe¹,Wu Rongli¹

Affiliation:

1. College of Food Science, South China Agricultural University, No. 483 Wushan Street, Tianhe District, Guangzhou City, People’s Republic of China 510642

Funder

Administration of Science and Technology of Guangdong Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05826

Reference50 articles.

1. Characteristics of Salt-Fermented Sauces from Shrimp Processing Byproducts

2. Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood

3. Microbial Successions and Metabolite Changes during Fermentation of Salted Shrimp (Saeu-Jeot) with Different Salt Concentrations

4. Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation

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