The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished sour and spicy flavor. In the present study, the effect of inoculation of lactic acid bacteria (LAB) on the microbial communities and metabolite contents of the Chinese red so...

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Bibliographic Details
Main Authors: Xiaojie Zhou, Zhiqi Liu, Le Xie, Liangyi Li, Wenhua Zhou, Liangzhong Zhao
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
LAB
fermentation
red sour soup
bacterial diversity
metabolites
Online Access:https://www.mdpi.com/2304-8158/11/3/341

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https://www.mdpi.com/2304-8158/11/3/341

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