Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Shang, Zhixun; Ye, Zi; Li, Meiqi; Ren, Hongbing; Cai, Shengbao; Hu, Xiaosong; Yi, Junjie

doi:10.1016/j.foodchem.2021.132004

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Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Author(s): Zhixun Shang , Zi Ye , Meiqi Li , Hongbing Ren , Shengbao Cai , Xiaosong Hu , Junjie Yi

Publication date Created: May 2022

Publication date (Print): May 2022

Journal: Food Chemistry

Publisher: Elsevier BV

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Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Anupam Giri, Kazufumi Osako, Toshiaki Ohshima (2010)

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Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

Meiling Yu, Rina Wu, Yating Xue … (2015)

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Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

Francisco J. Barba, Amin Mousavi Khaneghah, Seyed Mohammad Bagher Hashemi … (2017)

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Author and article information

Journal

Title: Food Chemistry

Abbreviated Title: Food Chemistry

Publisher: Elsevier BV

ISSN (Print): 03088146

Publication date Created: May 2022

Publication date (Print): May 2022

Volume: 377

Page: 132004

Article

DOI: 10.1016/j.foodchem.2021.132004

PubMed ID: 35030338

SO-VID: d7045b17-2b74-449f-9553-07327bf6f088

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Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

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Microbial Genomics

Most cited references 40

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

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