Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai

Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai

To investigate the changes and interactions between microbial communities and flavor compounds during the fermentation process of Yibin Yacai, high-throughput sequencing technology and gas chromatography-mass spectrometry were applied to determine the microbial communities and flavor compounds durin...

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Bibliographic Details
Main Authors: Xueling CHEN, Kunyi LIU, Qi WANG, Xinxin NIU, Cheng LIAO, Jiangshan AN, Yunong ZHOU, Zhuo CHEN, Sisi GUAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-07-01
Series:Shipin gongye ke-ji
Subjects:
yibin yacai
fermentation
microbial community
volatile flavor compound
correlation analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110263
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