Correlation Analysis between Bacterial Community Succession and Changes of Flavor Substances during Whey Wine Fermentation

Correlation Analysis between Bacterial Community Succession and Changes of Flavor Substances during Whey Wine Fermentation

In this study, gas chromatography-mass spectrometry (GC-MS) was used to analyze the changes of important aroma components in whey wine, and high-throughput sequencing technology was used to analyze the bacterial community changes in whey wine. Moreover, correlation analysis was conducted between aro...

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Bibliographic Details
Main Author: WANG Hui, WU Xiaoyan, XIA Yanan, WANG Yurong, YANG Yang, WU Youna, SHUANG Quan
Format: Article
Language:English
Published: China Food Publishing Company 2023-01-01
Series:Shipin Kexue
Subjects:
whey wine; high-throughput sequencing; bacterial diversity; functional prediction; aroma components
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-027.pdf

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