Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji

Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji

In order to improve soy sauce koji making technology and to stabilize its quality, high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial community succession and the changes of total a...

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Bibliographic Details
Main Author: HAN Yueting, CAI Jing, QIU Hexiang, WU Xuefeng, LIU Lanhua, MU Dongdong, LI Xingjiang
Format: Article
Language:English
Published: China Food Publishing Company 2024-10-01
Series:Shipin Kexue
Subjects:
soy sauce koji; bacteria; fungi; enzyme activities; volatile flavor compounds
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-19-007.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-19-007.pdf

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