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Can I read Effect of the Changs of Microbial Community on Flavor Components of Traditional Soybean Paste During Storage Period on EtoBox?
Effect of the Changs of Microbial Community on Flavor Components of Traditional Soybean Paste During Storage Period by Wei Deng; Mengzhu Wang; Zhuowei Li; Guoyan Liu; Zheng Liu; Hansong Yu; Junmei Liu is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Effect of the Changs of Microbial Community on Flavor Components of Traditional Soybean Paste During Storage Period about?
Soybean paste is a tradition of fermented soybean paste products under natural conditions. This study used high-throughput sequencing and headspace-solid phase microextraction combined with gas chromatography-mass spectrometry to determine soybean paste's microbial communities and volatile components at different storage periods. Data analysis determined the key flora and their effects on flavor substances. The results showed that acids, phenols and pyrazines contributed the most to the flavor of soybean sauce in different storage periods. Mucor, Bacillus, Lactobacillus, Candida, Kroppenstedtia and Clostridium\_sensu\_stricto\_12 played a vital role in the key flavor components. This study revealed a significant relationship between soybean paste flavour and colonies in different storage periods.
Who reads Effect of the Changs of Microbial Community on Flavor Components of Traditional Soybean Paste During Storage Period?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Wei Deng; Mengzhu Wang; Zhuowei Li; Guoyan Liu; Zheng Liu; Hansong Yu; Junmei Liu
- Publisher
- Elsevier BV
- Published
- 2022
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)