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Monitoring multiple components in vinegar fermentation using Raman spectroscopy

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Traditional balsamic vinegar and balsamic vinegar of Modena analyzed by nuclear magnetic resonance spectroscopy coupled with multivariate data analysis

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Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

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Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

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Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network

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Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

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Bacterial community succession and metabolite changes during sufu fermentation

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Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation

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Translating Omics to Food Microbiology

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Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation

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Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)

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Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China

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Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function

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Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

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Exploring the controllability of the Baijiu fermentation process with microbiota orientation

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Temperature-Induced Annual Variation in Microbial Community Changes and Resulting Metabolome Shifts in a Controlled Fermentation System

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Characterization of the core microbiome in tobacco leaves during aging

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

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Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste

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Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation

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Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

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The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem

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Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

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Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review

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The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots

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Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu

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The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock

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High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food

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