Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites.

Shang, Zhixun; Ye, Zi; Li, Meiqi; Ren, Hongbing; Cai, Shengbao; Hu, Xiaosong; Yi, Junjie

Shang, Zhixun; Ye, Zi; Li, Meiqi; Ren, Hongbing; Cai, Shengbao; Hu, Xiaosong; Yi, Junjie.

Afiliación

Shang Z; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: Shangzx0107@163.com.
Ye Z; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: yyzz970504@163.com.
Li M; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: lmqkmust@163.com.
Ren H; Yunnan Hongbin Green Food Group Co. LTD, Yuxi, Yunnan Province 652600, China. Electronic address: hblssp@hblssp.cn.
Cai S; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: caikmust2013@163.com.
Hu X; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: huxiaos@263.net.
Yi J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: junjieyi@kust.edu.cn.

Food Chem ; 377: 132004, 2022 May 30.

Article en En | MEDLINE | ID: mdl-35030338

Asunto(s)

Fermentación; Alimentos Fermentados/análisis; Microbiota; Bacterias; Gusto

Palabras clave

3-Methyl-1-butanol (PubChem CID: 31260); Acetic acid (PubChem CID: 176); Aspartic acid (PubChem CID: 424); Chayote; Fermentation; Flavor; Fructose (PubChem CID: 5984); Glucose (PubChem CID: 107526); Glutamic acid (PubChem CID: 611); Lactic acid (PubChem CID: 612); Methyl salicylate (PubChem CID: 4133); Microbial diversity; Phenethyl acetate (PubChem CID: 7654); Phenethyl alcohol (PubChem CID: 6054); Physicochemical quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fermentación / Microbiota / Alimentos Fermentados Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido

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