Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste

Food Chemistry

Volumn 218, Issue , 2017, Pages 534-542

  Li, Zhihua ^a,b   Rui, Junpeng ^c   Li, Xiangzhen ^c   Li, Jiabao ^c   Dong, Ling ^a   Huang, Qiaolian ^a   Huang, Chi ^a   Wang, Zipeng ^a   Li, Lu ^a   Xuan, Pu ^a   Tang, Yuming ^a   Chen, Fusheng ^b  

^a CROP RESEARCH INSTITUTE   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c CHENGDU INSTITUTE OF BIOLOGY   (China)

Author keywords

Bacterial community succession; Doubanjiang meju; Food fermentation; Metabolites

Indexed keywords

BACTERIA; FERMENTATION; METABOLITES; NITROGEN COMPOUNDS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; VEGETABLES;

BACTERIAL COMMUNITY; BACTERIAL POPULATION; CORRELATION ANALYSIS; DOUBANJIANG-MEJU; FERMENTED FOODS; FOOD FERMENTATION; HIGH-THROUGHPUT SEQUENCING; METABOLITE CHANGES;

BIOMOLECULES;

BACTERIUM; FERMENTATION; METABOLISM; MICROBIOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; VICIA FABA;

BACTERIA; FERMENTATION; HYDROGEN-ION CONCENTRATION; MAGNETIC RESONANCE SPECTROSCOPY; VICIA FABA;

EID: 84988457093     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.104     Document Type: Article

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