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Unveiling the flavor evolution and metabolic mechanism in closed solid-state fermentation of vinegar: a multimodal omics integration

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Unveiling the flavor secrets of Zhejiang rosy vinegar: A comprehensive analysis of volatile compounds and functional properties across regions

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Enhancing cider vinegar quality through the synergistic Co-fermentation of Lactiplantibacillus plantarum and Acetobacter pasteurianus: A metabolomic and transcriptomic approach

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Evolution of physicochemical properties, bioactive components, and flavor-related compounds during the fermentation of safflower-oat vinegar

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Spatiotemporal heterogeneity drives acetic acid fermentation of traditional Chinese aromatic vinegar: Insights into microbiota dynamics and flavor formation

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Kombucha inoculated fermentation reshapes microbial ecology and flavour metabolism in Yunnan Arabica coffee

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Lipidomics and Metabolomics Reveal Novel Mechanisms of Dyslipidemia Improvement by Dendrobium huoshanense in Mice on a High‐Fat Diet

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Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines

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Effects of Sequential Fermentation with Saccharomyces bayanus and Lactobacillus brevis on the Metabolite Composition and Antioxidant Activity of Chinese Yam Juice

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Dynamic changes in physicochemical properties and volatile metabolites during tomato peel residue vinegar fermentation

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A review on the antimicrobial activity of Lactiplantibacillus plantarum metabolites

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Optimization and physicochemical characterization of juice extraction from Opuntia ficus-indica fruit peel and its application in vinegar production

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Microbial functional differentiation and flavor formation across layer exchange in cereal vinegar fermentation: Multi-omics insights and targeted bioaugmentation

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Fermented fruit waste extract-loaded sodium alginate beads for the sustainable management of Drosophila melanogaster (Diptera: Drosophilidae)

Kannan, S., Vivekanandhan, P., & Krutmuang, P. (2026) · Frontiers in Insect Science · doi:10.3389/finsc.2026.1933666

Fermentation of Aronia melanocarpa juice by Lactiplantibacillus plantarum CAU808: metabolic reprogramming, flavor modulation, and lipid-regulatory effects

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Synthetic microbial communities for vinegar fermentation: Ecological principles and engineering strategies in the context of traditional fermented foods

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Enhancing cider vinegar quality through the synergistic Co-fermentation of Lactiplantibacillus plantarum and Acetobacter pasteurianus: A metabolomic and transcriptomic approach

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Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar

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Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation

Chai, L., Qiu, T., Lu, Z., Deng, Y.-J., Zhang, X., Shi, J., & Xu, Z. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109737 · Cited by 88 · see citing works

Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine

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