Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis Technology
The microbial metabolism in vinegar is closely related to the flavor quality of vinegar, which has attracted the attention of researchers due to the diversity of microbes and flavor substances and their complex correlation. Exploring its research hot spots, evolution process and development trend is...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040127 |
| _version_ | 1811169218866970624 |
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| author | Xiaoting YE Jiaxin LIU Yongjian YU Yuanyuan ZHU Zhen YU Dong HAN Peng LIU Yuqin WANG Ke WANG |
| author_facet | Xiaoting YE Jiaxin LIU Yongjian YU Yuanyuan ZHU Zhen YU Dong HAN Peng LIU Yuqin WANG Ke WANG |
| author_sort | Xiaoting YE |
| collection | DOAJ |
| description | The microbial metabolism in vinegar is closely related to the flavor quality of vinegar, which has attracted the attention of researchers due to the diversity of microbes and flavor substances and their complex correlation. Exploring its research hot spots, evolution process and development trend is of great significance to guide the further research in this field. This paper used Cite Space to analyze the research hot spots, emerging trends and knowledge flow in the field of microbial diversity and flavor substance changes at home and abroad in the past 20 years, reflecting the research progress in this field in the past two decades. The results showed that the research heat of vinegar microbial diversity and flavor changes at home and abroad remained unchanged. Solid state fermentation, Chinese grain vinegar, acetic acid bacteria, metabolic characteristics, biological heat, and key environmental drivers were the main research directions in this field. The changes of knowledge flow in this research area were mainly from science, molecular, biology, immunology journals to environmental, toxicology, nutrition, molecular biology, genetics journals. Dynamics, solid state fermentation and volatile compounds would become new research hot spots. |
| first_indexed | 2024-04-10T16:38:46Z |
| format | Article |
| id | doaj.art-468d242d67574c0ab833f48b9e5a076e |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-10T16:38:46Z |
| publishDate | 2023-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-468d242d67574c0ab833f48b9e5a076e2023-02-08T08:00:16ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-02-0144413814710.13386/j.issn1002-0306.20220401272022040127-4Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis TechnologyXiaoting YE0Jiaxin LIU1Yongjian YU2Yuanyuan ZHU3Zhen YU4Dong HAN5Peng LIU6Yuqin WANG7Ke WANG8School of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, ChinaSchool of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, ChinaSchool of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, ChinaSchool of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, ChinaSchool of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, ChinaSchool of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, ChinaSchool of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, ChinaSchool of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, ChinaSchool of Grain, Jiangsu University of Science and Technology, Zhenjiang 212100, ChinaThe microbial metabolism in vinegar is closely related to the flavor quality of vinegar, which has attracted the attention of researchers due to the diversity of microbes and flavor substances and their complex correlation. Exploring its research hot spots, evolution process and development trend is of great significance to guide the further research in this field. This paper used Cite Space to analyze the research hot spots, emerging trends and knowledge flow in the field of microbial diversity and flavor substance changes at home and abroad in the past 20 years, reflecting the research progress in this field in the past two decades. The results showed that the research heat of vinegar microbial diversity and flavor changes at home and abroad remained unchanged. Solid state fermentation, Chinese grain vinegar, acetic acid bacteria, metabolic characteristics, biological heat, and key environmental drivers were the main research directions in this field. The changes of knowledge flow in this research area were mainly from science, molecular, biology, immunology journals to environmental, toxicology, nutrition, molecular biology, genetics journals. Dynamics, solid state fermentation and volatile compounds would become new research hot spots.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040127cite spacevinegarflavormicrobialvisualized analysis |
| spellingShingle | Xiaoting YE Jiaxin LIU Yongjian YU Yuanyuan ZHU Zhen YU Dong HAN Peng LIU Yuqin WANG Ke WANG Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis Technology Shipin gongye ke-ji cite space vinegar flavor microbial visualized analysis |
| title | Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis Technology |
| title_full | Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis Technology |
| title_fullStr | Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis Technology |
| title_full_unstemmed | Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis Technology |
| title_short | Microbial Diversity and Flavor Substance Changes of Vinegar Based on Cite Space Visualization Analysis Technology |
| title_sort | microbial diversity and flavor substance changes of vinegar based on cite space visualization analysis technology |
| topic | cite space vinegar flavor microbial visualized analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040127 |
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