Characterization of microbial communities in flavors and fragrances during storage

Characterization of microbial communities in flavors and fragrances during storage

Flavors and fragrances are essential for product quality, yet they are highly susceptible to contamination due to high moisture content and rich nutrients. This study investigates microbial growth, pH changes, volatile compound dynamics, and microbial community changes during the storage of flavors...

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Bibliographic Details
Main Authors: Yingjie Feng, Tingting Zhang, Jinchu Yang, Wenzhao Liu, Yongfeng Yang, Jihong Huang, Shen Huang, Zongcan Yang, Qianjin Liu, Wenchao Zheng, Qing Zhou
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-01-01
Series:Frontiers in Microbiology
Subjects:
flavors and fragrances
whole genome shotgun (WGS)
high-throughput sequencing
spoilage
GC–MS
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1516594/full
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https://www.frontiersin.org/articles/10.3389/fmicb.2025.1516594/full

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