Correlation between bacterial diversity and flavor substances in Longgang soy sauce

• Published in: Bioscience, biotechnology, and biochemistry Vol. 87; no. 5; pp. 541 - 554
• Main Authors: Yan, Yongheng, Zhang, Min, Zhang, Yingchao, Zhang, Xuelin, Zhang, Xingrong, Zhao, Xiangying, Xu, Hui, Huang, Yanhong
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 24.04.2023
• Subjects: Bacteria; China; Fermentation; Phenylethyl Alcohol; Soy Foods - microbiology; China; bacterial diversity; soy sauce; volatile flavor compounds; headspace–solid phase microextraction–gas chromatography-mass spectrometry; high-throughput sequencing

ABSTRACT Longgang soy sauce is one of the traditional fermented condiments in China, but its bacterial community succession and its unique flavor development during the fermentation process are not well-investigated. This study evaluated the bacterial diversity, flavor changes, and their correlation...