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Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of Aspergillus-type douchi

As a traditional fermented food, Aspergillus-type Douchi develops its characteristic flavor through natural fermentation in a semi-open environment. However, the extensive production methods traditionally employed for Aspergillus-type Douchi often result in inconsistent quality and increased contami...

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Principais autores: Qingyan Guo, Jingjing Zhao, Jiabao Peng, Yukun Huang, Wenyu Yang
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2025-01-01
Serier:Current Research in Food Science
Fag:
Aspergillus-type douchi
Physicochemical properties
Volatile flavor compounds
Microbial communities
Correlation analysis
Online adgang:http://www.sciencedirect.com/science/article/pii/S2665927125002230
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