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Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

Shangong Tong Wenlong Li Yuandong Rao Yanqin Xiao Yingyin Yan Weiling Guo Xucong Lü Jinyuan Sun Lianzhong Ai Li Ni

Food Science and Human Wellness2024，Vol.13Issue(5)：P.2765-2778,14.

Food Science and Human Wellness2024，Vol.13Issue(5)：P.2765-2778,14.DOI:10.26599/FSHW.2022.9250224

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

Shangong Tong ¹Wenlong Li ¹Yuandong Rao ²Yanqin Xiao ²Yingyin Yan ¹Weiling Guo ³Xucong Lü ¹Jinyuan Sun ⁴Lianzhong Ai ⁵Li Ni¹

作者信息

1. 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,China
2. Institute of Food Science and Technology,College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China
3. School of Food Science and Technology,Jiangnan University,Wuxi 214122,China
4. Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China
5. School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
折叠

摘要

关键词

Hongqu aged vinegar/Traditional fermentation/Microbial dynamics/Flavor components/Bidirectional orthogonal partial least squares

分类

轻工纺织

引用本文复制引用

Shangong Tong,Wenlong Li,Yuandong Rao,Yanqin Xiao,Yingyin Yan,Weiling Guo,Xucong Lü,Jinyuan Sun,Lianzhong Ai,Li Ni..Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar[J].Food Science and Human Wellness,2024,13(5):P.2765-2778,14.

基金项目

funded by Outstanding Talent of“Qishan Scholar”of Fuzhou University of China(GXRC21049) （GXRC21049）

the Open Project Program of the Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University(BTBU)(FQS-201802,FQS-202008). （BTBU）

Food Science and Human Wellness

ISSN：2097-0765

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