Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar, and explore the core functional microbes closely related to the formation of flavor components. Microbiome analysis demonstrated that Lactobacillus, Acetobacter, Ba...

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Bibliographic Details
Main Authors: Shangong Tong, Wenlong Li, Yuandong Rao, Yanqin Xiao, Yingyin Yan, Weiling Guo, Xucong Lü, Jinyuan Sun, Lianzhong Ai, Li Ni
Format: Article
Language:English
Published: Tsinghua University Press 2024-09-01
Series:Food Science and Human Wellness
Subjects:
hongqu aged vinegar
traditional fermentation
microbial dynamics
flavor components
bidirectional orthogonal partial least squares
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250224
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https://www.sciopen.com/article/10.26599/FSHW.2022.9250224

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