Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Ma, Ding;Li, Yong;Wang, Jiaqi;Pan, Lina;Kang, Wenli;...

通讯作者：

Lingyan Zhao<&wdkj&>Fangming Deng

作者机构：

[Deng, Fangming; Wang, Zengguang; Ma, Ding; Zhao, Lingyan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410000, Peoples R China.

[Li, Yong] Univ Hawaii Manoa, Dept Human Nutr, Food & Anim Sci, Honolulu, HI 96822 USA.

[Wu, Zhongkun; Kang, Wenli; Dai, Zhiyong; Wang, Jiaqi; Pan, Lina] Ausnutria Dairy China Co Ltd, Ausnutria Inst Food & Nutr, Changsha 410000, Peoples R China.

[Wu, Zhongkun; Kang, Wenli; Dai, Zhiyong; Wang, Jiaqi; Pan, Lina] Hunan Engn Res Ctr Human Microecol Prod, Changsha 410000, Peoples R China.

通讯机构：

[Lingyan Zhao; Fangming Deng] A

Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China

语种：

英文

关键词：

Capsicum annuum L. Var. Dactylus M;fungal diversity;volatile favor compounds;correlation analysis

期刊：

Processes

ISSN：

2227-9717

年：

2022

卷：

期：

页码：

1513-

DOI：

10.3390/pr10081513

基金类别：

This research was funded by the National Natural Science Foundation of China (Project No. 31401675); the Hunan Provincial Department of Science and Technology Support Program (Project No. 2015NK3011, Project No. 2016NK2110); the Double first-class construction project of Hunan Agricultural University (Project No. SYL201802006); the national modern agricultural industrial technology system (Project No. CARS-24-E-02) and the Hunan Engineering and Technology Research Center for Nutrition and Health Products, Innovation Platform and Talent Plan (Project No. 2019TP2066).

机构署名：

本校为第一机构

院系归属：

食品科学技术学院

摘要：

Microbial diversity and dynamic changes play an important role in the production of fermented peppers. In this study, the relationship between fungal communities and the volatile flavor compounds of traditional Chinese fermented peppers was investigated by high-throughput sequencing technology. The results showed that Hanseniaspora was a dominant fungus during the whole fermentation course and accounted for 82.22% of the fungal community on average (ranging from 50.44% to 98.15%). Bidirectional orthogonal partial least squares (O2PLS) analysis between fungal community and volatile flavor compo...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问