Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi
Jing Zhang,
Zhuoxuan Han,
Haitao Chen
et al.
Abstract:BACKGROUNDYangjiang douchi (YD) is a traditional fermented soybean product, which is popular in Chinese cuisine for its unique flavor. However, due to its high salt content and unstable flavor, its competitiveness in the international market is gradually weakening. Microorganisms have a key role in the production process of YD because it is a fermented food but the effect of microorganisms on the volatile compounds of YD is also not currently clear.RESULTSIn this paper, aroma compounds and microbial diversity … Show more
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