Concepedia

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, Yali Wang, Yuan Mei, Xueqing Zeng, Menglu Yang, Huajia Li, Jichun Zhao, Yongqing Zhu,

Food Bioscience · 2023 · 37 citations · 33 references

DOI

Concepts

References

33

Synthetic microbiota reveal priority effects and keystone strains in the Arabidopsis phyllosphere

Charlotte I. Carlström, Christopher M. Field, Miriam Bortfeld‐Miller et al. · Nature Ecology & Evolution · 2019 · 415 citations · Full text

, , +16

Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

Qun Wu, Yang Zhu, Cheng Fang et al. · Trends in Food Science & Technology · 2021 · 248 citations · Full text

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Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Shilei Wang, Qun Wu, Yao Nie et al. · Applied and Environmental Microbiology · 2019 · 175 citations · Full text

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

Food Chemistry · 2022 · 143 citations

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Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in chongqing radish paocai

Yanli Yang, Fan Ying, Ting Li et al. · Food Chemistry · 2021 · 136 citations

, , +14