Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.06.033
Abstract: The aim of the study was to analyze the correlation between the key aroma compounds and gDNA copies of Bacillus natto during fermentation and maturation of natto. Solvent-assisted flavor evaporation (SAFE) techniques were employed to… read more here.
Keywords: gdna copies; fermentation maturation; key aroma; aroma compounds ... See more keywords
Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.02763
Abstract: The present study combined high-throughput culture-dependent plating and culture-independent amplicon sequencing with a metabolite target analysis to systematically dissect the identity, evolution, and role of the microorganisms, substrates, and metabolites during the four-phase fermentation and… read more here.
Keywords: fermentation maturation; production; fermentation; lambic beer ... See more keywords