Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (<i>Chimonobambusa szechuanensis</i> (Rendle) Keng f.)

Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (<i>Chimonobambusa szechuanensis</i> (Rendle) Keng f.)

Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The principal objective of the present research is to elucidate the interplay between the physicochemical attributes, flavor, and m...

Full description

Bibliographic Details
Main Authors: Zhijian Long, Shilin Zhao, Xiaofeng Xu, Wanning Du, Qiyang Chen, Shanglian Hu
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
sour bamboo shoot
microbial compositions
traditional fermentation
volatile flavor compounds
correlation analysis
Online Access:https://www.mdpi.com/2304-8158/12/16/3035

Similar Items

Similar Items