Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing
Yuli Fang,
Minghong Bian,
Xuan Wu
et al.
Abstract:Western Sichuan Yi suancai contains a group of highly functional microorganisms in an alpine and high-altitude ecological environment. Due to its unique salt-free fermentation process, it is nutritious and has a crispy texture. Six periods were established during fermentation: day 0, day 2, day 5, day 8, day 11, and day 14. The results showed that the antioxidant capacity and organic acid content increased during the fermentation process, while the pH gradually decreased, indicating that suancai from the later… Show more
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