Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicoche...

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Bibliographic Details
Main Authors: Wei Wu, Zhuochen Wang, Boyang Xu, Jing Cai, Jianghua Cheng, Dongdong Mu, Xuefeng Wu, Xingjiang Li
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Molecules
Subjects:
sufu
bacterial community
flavor components
co-occurring network
core microbiota
Online Access:https://www.mdpi.com/1420-3049/27/15/4933

Internet

https://www.mdpi.com/1420-3049/27/15/4933

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