Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome

作者：Shijin Xiong, Xiaoyan Xu, Tonghao Du, Qiaozhen Liu, Tao Huang, Hongbing Ren, Tao Xiong, Mingyong Xie · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139335 · 被引用次数：51 · 研究领域：Fermentation and Sensory Analysis、Biochemical Analysis and Sensing Techniques、Probiotics and Fermented Foods