Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegarOACSTPCD
This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor compon…查看全部>>
Shangong Tong;Wenlong Li;Yuandong Rao;Yanqin Xiao;Yingyin Yan;Weiling Guo;Xucong Lü;Jinyuan Sun;Lianzhong Ai;Li Ni
Institute of Food Science and Technology,College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China Food Nutrition and Health Research Center,School of Advanced Manufacturing,Fuzhou University,Jinjiang 362200,ChinaInstitute of Food Science and Technology,College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China Food Nutrition and Health Research Center,School of Advanced Manufacturing,Fuzhou University,Jinjiang 362200,ChinaInstitute of Food Science and Technology,College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,ChinaInstitute of Food Science and Technology,College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,ChinaInstitute of Food Science and Technology,College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China Food Nutrition and Health Research Center,School of Advanced Manufacturing,Fuzhou University,Jinjiang 362200,ChinaSchool of Food Science and Technology,Jiangnan University,Wuxi 214122,ChinaInstitute of Food Science and Technology,College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China Food Nutrition and Health Research Center,School of Advanced Manufacturing,Fuzhou University,Jinjiang 362200,ChinaBeijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,ChinaSchool of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,ChinaInstitute of Food Science and Technology,College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China Food Nutrition and Health Research Center,School of Advanced Manufacturing,Fuzhou University,Jinjiang 362200,China
轻工业
Hongqu aged vinegarTraditional fermentationMicrobial dynamicsFlavor componentsBidirectional orthogonal partial least squares
《Food Science and Human Wellness》 2024 (5)
P.2765-2778,14
funded by Outstanding Talent of“Qishan Scholar”of Fuzhou University of China(GXRC21049)the Open Project Program of the Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University(BTBU)(FQS-201802,FQS-202008).