Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar - Jiang, Yajun; Lv, Xucong; Zhang, Chong; Zheng, Yimei; Zheng, Baodong; Duan, Xu; Tian, Yuting (Food research international, 2019)
Keywords: acetates; acetic acid; acetoin; alanine; alcohols; Amino acids; Bacillus velezensis; benzaldehyde; brewing; fermentation; flavor; isoleucine; lactic acid; Lactobacillus acetotolerans; Microbiota community; microorganisms; Monascus; Monascus vinegar; Network analysis; Organic acids; proline; pyrazines; Saccharomyces cerevisiae; Saccharomycopsis fibuligera; threonine; valine; vinegars; Volatile compounds; Yarrowia lipolytica; Monascus vinegar; Amino acids; Volatile compounds; Microbiota community; Network analysis; Organic acids