The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu

The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu

To study the diversity of microbial flora in Hongqu sufu and analyze the characteristics of special flavor compounds, this study took self-made Hongqu sufu as the research object. Dynamic changes in sufu during fermentation were studied. High-throughput sequencing (HTS) was used to analyze changes i...

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Bibliographic Details
Main Authors: Aiguo Luo, Zilong Cheng, Jia Zhao, Jianwei Hao, Shengli Shi, Bianfang Hu
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
Hongqu sufu
microbial communities
flavors
correlation analysis
Online Access:https://www.mdpi.com/2304-8158/12/14/2800

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