The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108865
Abstract: Abstract The microbial communities, their predicted functional roles and associated flavour compounds in three typical traditional Chinese fermented vegetable (TCFV) foods, viz. Jiangxi yancai (JX), Sichuan paocai (SC) and Dongbei suancai (DB) were revealed by… read more here.
Keywords: traditional chinese; yancai sichuan; chinese fermented; flavour compounds ... See more keywords
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.
Sign Up to like & getrecommendations! Published in 2020 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2020.1858269
Abstract: Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation, especially lactic acid bacteria (LAB), which are… read more here.
Keywords: traditional chinese; chinese fermented; fermented foods; flavor ... See more keywords
Interaction and Application of Molds and Yeasts in Chinese Fermented Foods
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.664850
Abstract: Fermentation is an ancient food preservation and processing technology with a long history of thousands of years, that is still practiced all over the world. Fermented foods are usually defined as foods or beverages made… read more here.
Keywords: application; fermented foods; foods interaction; molds yeasts ... See more keywords