期刊论文

Li, ZJ

英文

Foods

2304-8158

2023

12

18

3478-

10.3390/foods12183478

K.L.: Methodology, writing—original draft preparation, and writing—reviewing and editing; J.T.: data curation and writing—original draft preparation; N.G.: Investigation, Validation, Data curation and Writing—review & editing; H.M.: software; J.J.: investigation; Y.D.: validation; Z.L.: methodology, supervision and funding acquisition. All authors have read and agreed to the published version of the manuscript. This research received no external funding.

本校为第一且通讯机构

Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with Lactococcus. Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of t...