Yuan Mei

Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation

Nan Zhao, Lihong Ge, Haimei Lai et al. · Food Research International · 2022 · 32 citations

Food Fermentation, Food Spoilage, Pre-salting Duration +8

Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)

Qiao Shi, Huihua Tang, Yuan Mei et al. · Food Research International · 2023 · 32 citations

Chili Pepper, Endogenous Capsaicin Stress, Food Preservatives +3

Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation

Nan Zhao, Yuli Huang, Haimei Lai et al. · Food Bioscience · 2023 · 32 citations

Biology, Microbial Diversity, Food Fermentation +10

The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation

Nan Zhao, Yuli Huang, Haimei Lai et al. · Food Bioscience · 2024 · 25 citations

Biology, Aged Brine, Microbial Physiology +8

Seasonal alteration of environmental condition-driven shift in microbiota composition, physicochemical attributes and organic compound profiles in aged Paocai brine during intermittent back-slopping fermentation

Yuli Huang, Lihong Ge, Haimei Lai et al. · Food Bioscience · 2022 · 14 citations

Microbial Diversity, Medicine, Microbial Ecology +7