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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Autori principali:	Xiaoyue Tang, Xiangyu Chen, Fuxiang Li, Mengmeng Huang, Lele Xie, Jingping Ge, Hongzhi Ling, Keke Cheng
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2024-04-01
Serie:	Foods
Soggetti:	fermentation Gas Chromatography and Ion Mobility Spectrometry (GC–IMS) microbial community volatile
Accesso online:	https://www.mdpi.com/2304-8158/13/8/1275
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