Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
Shijin XiongState Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR ChinaXiaoyan XuState Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR ChinaLinli ZhangState Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR ChinaTonghao DuState Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR ChinaTao HuangState Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China; International Institute of Food Innovation, Nanchang University, Jiangxi, 330200, PR ChinaJinqing HuangInstitute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, PR ChinaHongbing RenTao XiongState Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China. Electronic address: [email protected]Mingyong XieState Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
2023en
ABI
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Cited by 20 references