Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei.

Zhang, Mingzhu; Wu, Xuefeng; Mu, Dongdong; Xu, Boyang; Xu, Xianghui; Chang, Qiang; Li, Xingjiang

Zhang, Mingzhu; Wu, Xuefeng; Mu, Dongdong; Xu, Boyang; Xu, Xianghui; Chang, Qiang; Li, Xingjiang.

Afiliación

Zhang M; School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China.
Wu X; School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China.
Mu D; School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China.
Xu B; School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China.
Xu X; School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China.
Chang Q; Technology R&D Department, Anhui WenWang Brewery Co., Ltd., Linquan, PR China.
Li X; School of Food Science and Engineering, Hefei University of Technology, Hefei, PR China.

J Sci Food Agric ; 101(15): 6300-6310, 2021 Dec.

Article en En | MEDLINE | ID: mdl-33969489

Asunto(s)

Bebidas Alcohólicas/microbiología; Bacterias/aislamiento & purificación; Aromatizantes/química; Hongos/aislamiento & purificación; Hongos/metabolismo; Microbiota; Bebidas Alcohólicas/análisis; Bacterias/clasificación; Bacterias/genética; Bacterias/metabolismo; Fermentación; Aromatizantes/metabolismo; Hongos/clasificación; Hongos/genética; Cromatografía de Gases y Espectrometría de Masas; Humanos; Gusto

Palabras clave

fermented zaopei; flavor substances; high-throughput sequencing; microbial community; physicochemical parameters

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Bacterias / Bebidas Alcohólicas / Microbiota / Aromatizantes / Hongos Límite: Humans Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article

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