Imagen de Portada

Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi

Fuente: Wiley Open Access

Guardado en:

Detalles Bibliográficos
Autores principales:	Jing Zhang, Zhuoxuan Han, Haitao Chen, Shuqi Wang, Jie Sun, Ning Zhang, Huiying Zhang
Formato:	Artículo Open Access
Publicado:	Wiley 2024
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar
por: Yongheng Yan, et al.
Publicado: (2024)

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash
por: Yu‐Jin Lee, et al.
Publicado: (2025)

Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
por: Yuqi Xue, et al.
Publicado: (2024)

Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
por: Wenqing Chen, et al.
Publicado: (2024)

Impact of pomegranate cultivar on the phytochemical composition, volatile profile, and antioxidant activity of fermented wine
por: Yunzhe Li, et al.
Publicado: (2026)

Intestinal microbiota community composition of four Xinjiang sheep breeds and its correlation with lipid metabolism and volatile compounds
por: Zixu Wang, et al.
Publicado: (2025)

Optimization of enzymatic hydrolysate process of Volvariella volvacea and analysis of volatile flavor compounds in Maillard reaction
por: Ke Shi, et al.
Publicado: (2025)

Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation
por: Fang Zhang, et al.
Publicado: (2024)

Deciphering the core microbiota in open environment solid‐state fermentation of Beijing rice vinegar and its correlation with environmental factors
por: Xin Zhang, et al.
Publicado: (2024)

Physicochemical and microstructural properties and volatile compounds of Macrobrachium rosenbergii meat as affected by different drying methods
por: Zhuo Zhang, et al.
Publicado: (2026)

Effect of degrees of milling on the volatile compounds of cooked fragrant Simiao rice: differential volatiles obtained by GC‐MS‐based untargeted metabolomics
por: Rui Lai, et al.
Publicado: (2024)

Study based on metabolomics and network pharmacology to explore the mechanism of Ginseng‐Douch compound fermentation products in the treatment of hyperlipidemia
por: Jianfeng Sun, et al.
Publicado: (2024)

Untargeted metabolomics combined with bioassay reveals changes in metabolic profiles and critical bioactive compounds during the fermentation process of sojae semen praeparatum
por: Bin Wang, et al.
Publicado: (2025)

Dynamic metabolic changes and flavor modulation during co‐fermentation of blackened jujube juice by Lactiplantibacillus plantarum and Streptococcus thermophilus
por: Hao Li, et al.
Publicado: (2026)

Insights into heterogenetic mechanism in physicochemical driving factors, microbial community and volatile metabolites during high‐temperature Daqu fermentation by traditional stacking and shelf stacking
por: Feifan Chen, et al.
Publicado: (2025)

Integrated volatile profiling and metabolomics reveal changes in volatile compounds during low‐temperature smoking of sea bass ( Lateolabrax maculatus )
por: Hua Feng, et al.
Publicado: (2026)

Molecular recognition and protein interaction mechanisms of volatile organic compounds from Cornus officinalis leaves: a network pharmacology and multiscale validation study centered on β ‐ionone
por: Jie Cheng, et al.
Publicado: (2025)

Effects of fermented tea by Aspergillus cristatus on the characteristic aroma and non‐volatile components of Jiang‐flavor baijiu
por: Chenggang Li, et al.
Publicado: (2024)

Characterization of in vitro digestion and fermentation of Polygonatum sibiricum ethanol extract and implications for antioxidant and lipid‐lowering potential
por: Xuan Wang, et al.
Publicado: (2026)

Probiotic fermentation of soybeans and use of fermented soy in cookies
por: Xin Chen, et al.
Publicado: (2025)

Correlation between metabolite changes and microbial succession in millet vinegar produced via traditional solid‐state fermentation
por: Lian Li, et al.
Publicado: (2025)

Characterization of lactic acid bacteria growth‐stimulating yeasts from pickled cucumber and evaluation of their impact on microbial community dynamics during cucumber fermentation
por: Fengling Qiu, et al.
Publicado: (2025)

Analysis of changes in volatile compounds and evolution in free fatty acids, free amino acids, nucleotides, and microbial diversity in tilapia (Oreochromis mossambicus) fillets during cold storage
por: Hao Cheng, et al.
Publicado: (2024)

Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis
por: Ruichang Gao, et al.
Publicado: (2025)

Integrated green extraction of phenolic compounds and fermentable sugars from grapefruit peel using ultrasound and enzymatic hydrolysis
por: María del Prado García‐Aparicio, et al.
Publicado: (2025)

Structural characterization and fermentation properties of a novel coix seed polysaccharide (CSP‐A) with prebiotic potential
por: Wenyan Liang, et al.
Publicado: (2025)

Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion
por: Shufan Xie, et al.
Publicado: (2025)

Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation
por: Jing Hao, et al.
Publicado: (2024)

Recent advances for the use of colorimetric sensor arrays, near‐infrared and mid‐infrared spectroscopy in the quantitative analysis of volatile organic compounds in peanut seeds
por: Muhammad Bilal, et al.
Publicado: (2025)

Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
por: Zhong‐Fu Duan, et al.
Publicado: (2024)

Evolution of fermentation‐assisted modification in the microstructural and functional properties of macromolecules and bioactive compounds of pearl millet grains during storage
por: Shilpa Selvan, et al.
Publicado: (2026)

Study on fermentation preparation, physicochemical properties and biological activity of carboxymethylpachymaran with different degrees of substitution
por: Yiming Ma, et al.
Publicado: (2024)

Effect of Lacticaseibacillus paracasei K56 with galactooligosaccharide synbiotics on obese individuals: an in vitro fermentation model
por: Qi Zhang, et al.
Publicado: (2024)

Effects of tannin‐tolerant lactic acid bacteria in combination with tannic acid on the fermentation quality, protease activity and bacterial community of stylo silage
por: Xiang Guo, et al.
Publicado: (2024)

Additives improve the fermentation quality, anthocyanin content, and biological activity of purple Napier grass silage
por: Xiang Yin, et al.
Publicado: (2024)

Optimizing the winemaking process: NIR spectroscopy and e‐nose analysis for the online monitoring of fermentation
por: Eleonora Littarru, et al.
Publicado: (2024)

The volatile organic compounds generated from the Maillard reaction between l‐ascorbic acid and l‐cysteine in hot compressed water
por: Liang Feng, et al.
Publicado: (2024)

Effects of fermented soybean meal on growth performance, antioxidant capacity and fecal microbiota of piglets
por: Yutong Sun, et al.
Publicado: (2025)

Enhancing dry‐fermented sausages: Meyerozyma guilliermondii as a flavor‐boosting yeast in co‐inoculation with Latilactobacillus sakei
por: Yining Ding, et al.
Publicado: (2025)

Forage cactus and the growth of pathogenic microorganisms in ruminants
por: Juliana Silva de Oliveira, et al.
Publicado: (2025)