Effects of post-fermentation on the flavor compounds formation in red sour soup
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DOI: 10.3389/fnut.2022.1007164
Abstract: Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are… read more here.
Keywords: post fermentation; sour soup; flavor compounds; fermentation ... See more keywords
Integrative proteomics and metabolomics of Guizhou Miao Sour Soup affecting simple obese rats
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DOI: 10.3389/fnut.2022.1019205
Abstract: Miao Sour Soup (MSS) is a fermented product from the Qiandongnan region of Guizhou Province, which enrich many beneficial ingredients and is widely consumed in the whole China. Fermented food is beneficial to physical health… read more here.
Keywords: proteomics metabolomics; sour soup; miao sour; simple obesity ... See more keywords
The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup
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DOI: 10.3390/foods11030341
Abstract: Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished sour and spicy flavor. In the present study, the effect of inoculation of lactic acid… read more here.
Keywords: soup; sour soup; red sour; acid ... See more keywords