Microbial metabolism is crucial for the flavor development of traditional Suanyu. A total of 21
characteristic volatile compounds of Suanyu were identified according to GC-MS combined …

Sichuan industrial paocai and traditional home-made paocai have different aroma profiles
due to different manufacturing techniques, but detailed information about the aroma profiles …

The fermented dry chili sauce (FDCS) has the advantage of year-round production
compared with the traditional fermented fresh chili sauce (FFCS). This study determined the …

The effects of six commercial lactic acid bacteria (LAB) fermentation on bioactive
phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice were …

The effects of different varieties of radish on the quality and flavor of radish paocai are still
elusive. Herein, this study aimed to compare the quality and flavor of radish paocai …

Pre-salting is an important pre-treatment during production of Suancai as it provides flavor
precursor and microbial community for subsequent fermentation. To investigate the effect of …

The correlation between microbial community succession and volatile flavor substance
changes in the fermentation of new pickle fermentation broth was revealed in this study via …

Bacillus species play an important role in improving the quality of some fermented foods and
are also one of the dominant bacteria in Yibin Yacai (fermented mustard). However, little is …

Yibin Yacai is one of the most popular pickled vegetables in Sichuan made from special
local stem mustard via spontaneous fermentation. The final quality of the Yibin Yacai product …

Probiotic Bacillus strains can solve the problems of single flavor and long fermentation time
of fermented products caused by the lack of certain functional genes and insufficient …