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The microbial community and flavour substances of off-flavoured rice sour soup during storage

Xiuli Li Na Liu Likang Qin Ting Zhu Ruyue Xiao Song Miao

Food Science and Human Wellness2025，Vol.14Issue(8)：P.3280-3293,14.

Food Science and Human Wellness2025，Vol.14Issue(8)：P.3280-3293,14.DOI:10.26599/FSHW.2024.9250332

The microbial community and flavour substances of off-flavoured rice sour soup during storage

Xiuli Li ¹Na Liu ¹Likang Qin ¹Ting Zhu ²Ruyue Xiao ¹Song Miao³

作者信息

1. School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China
2. Majiang Mingyang Foods Co.,Majiang 557600,China
3. Teagasc Food Research Centre,Moorepark,Fermoy,Co.,Cork P61 C996,Ireland
折叠

摘要

关键词

Fermentation/Rice sour soup/Microbial community/Flavour substances/Off-flavour

分类

轻工业

引用本文复制引用

Xiuli Li,Na Liu,Likang Qin,Ting Zhu,Ruyue Xiao,Song Miao..The microbial community and flavour substances of off-flavoured rice sour soup during storage[J].Food Science and Human Wellness,2025,14(8):P.3280-3293,14.

基金项目

funded by National Natural Science Foundation of China(32360568) （32360568）

Science and Technology Plan Project of Guizhou Province(Qian Ke He Chengguo[2023]Zhongda 011) （Qian Ke He Chengguo[2023]Zhongda 011）

Guizhou Basic Research Program(Natural Science)Mianshang Project(Qiankehe Basic MS[2025]671) （Natural Science）

Guizhou Provincial Association of Science and Technology Youth Science and Technology Talent Support Project(GASTYESS202407) （GASTYESS202407）

Guizhou University Natural Science Specialized(Te Gang)Scientific Research Fund(Gui Da Te Gang He Zi(2022)39). （Te Gang）

Food Science and Human Wellness

ISSN：2097-0765

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