Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community

Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community

Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), phenol (P1), ethanol (A1), and 3-(2,6,6-trimethyl-1-cyclohexen-1-yl) acrylaldehyde (L11) were the mai...

Full description

Bibliographic Details
Main Authors: Jianming Zhang, Chengcheng Zhang, Xiaoting Xin, Daqun Liu, Wenwu Zhang
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-04-01
Series:Frontiers in Microbiology
Subjects:
flavor compounds
bacterial community
Xuecai
traditional fermentation
modern fermentation
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.631054/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.631054/full

Similar Items