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Cited by 22Fermentation and Sensory AnalysisZiziphus Jujuba Studies and ApplicationsProbiotics and Fermented Foods

Flavor production driven by microbial community dynamics and their interactions during two-stage fermentation of Ziziphus jujuba vinegar

Ruan, Wei, Liu, Junli, Li, Pengliang, Zhao, Wei, Zhang, Aixia, Liu, Songyan, Wang, Zhixin, Liu, Jingke·2024·Food Bioscience
DOI 10.1016/j.fbio.2023.103537
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Cited by

Sorted by citations

Authors
Ruan, W., Liu, J., Li, P., Zhao, W., Zhang, A., Liu, S., Wang, Z., & Liu, J.
Affiliations
  • Hebei University of Science and Technology (CN)
  • Hebei Academy of Agriculture and Forestry Sciences (CN)
Corresponding author
  • Liu, Songyan
  • Wang, Zhixin
  • Liu, Jingke
ORCID
Venue
Food Bioscience
Publisher
Elsevier BV
Published
2024-02
Volume
57
Pages
103537
ISSN
2212-4292 (ISSN-L)
DOI
10.1016/j.fbio.2023.103537
OpenAlex
W4390198190
Cited by
22
References
5
Citations by year
2026: 9 · 2025: 8 · 2024: 5
FWCI
3.18
Type
journal article
Language
en
Open access
closed
Licence
Locations
Food Bioscience (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Ziziphus Jujuba Studies and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
two-stage fermentation, alcoholic fermentation, acetic acid fermentation, microbial community dynamics, flavor metabolites, esters, amino acids, Komagataeibacter, Acetobacter, solid-state fermentation, GABA, tetramethylpyrazine, microbial succession

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