Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation
Food Research International(2022)
摘要
•The Lactobacillus and Kazachstania were the most dominant bacterium and fungus, respectively.•The acidity, ethanol, and temperature were the key factors that drove the microbial succession.•LAB, AAB and yeasts dominated zha-chili fermentation, associating with flavor formation.
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关键词
Zha-chili,HTS,Microbial community,Microbial succession,Flavor substances
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