Effects of post-fermentation on the flavor compounds formation in red sour soup

Effects of post-fermentation on the flavor compounds formation in red sour soup

Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the...

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Bibliographic Details
Main Authors:	Xiaojie Zhou, Wenhua Zhou, Xiaojie He, Yaxin Deng, Liangyi Li, Ming Li, Xuzhong Feng, Lin Zhang, Liangzhong Zhao
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-10-01
Series:	Frontiers in Nutrition
Subjects:	bacterial diversity effect mechanism post-fermentation red sour soup (RSS) volatile compounds
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.1007164/full

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