Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection

Changes to the microbial community during pickled cucumber fermentation were studied using the 16S rDNA technique. The changes of volatile organic compounds (VOCs) during pickled cucumber fermentation were studied by gas chromatograph–ion mobility spectrometry. At the phylum level, <i>Cyanophyta</i>...

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Bibliografische Detailangaben

Hauptverfasser:	Xiaoyue Tang, Xiangyu Chen, Fuxiang Li, Mengmeng Huang, Lele Xie, Jingping Ge, Hongzhi Ling, Keke Cheng
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-04-01
Schriftenreihe:	Foods
Schlagworte:	fermentation Gas Chromatography and Ion Mobility Spectrometry (GC–IMS) microbial community volatile
Online-Zugang:	https://www.mdpi.com/2304-8158/13/8/1275
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