Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

已完结 10 由叶子发布于 2026/9/22 13:54:55

DOI:10.1016/j.ifset.2022.103259
作者：Guan-Yu Fang , Xiao-Jing Mu , Bing-Wen Huang , Guang-Zhong Wu , Yu-Jian Jiang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Zhejiang rosy vinegar (ZRV) is produced by spontaneous fermentation. Compared with the microbial community of the vinegar produced by solid-state fermentation, fungi play more important role

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上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierCorrigendum to “Unveiling the flavor evolution and metabolic mechanism in closed solid-state fermentation of vinegar: a multimodal omics integration”. [229 (2026) 118495/FRIN 118495]