Research on the Microbial Community in Traditional Fermented Foods and its Impact on Product Flavor
This study summarizes the common microbial communities in traditional fermented foods,including bacteria,yeasts,and molds,analyzes their mutual relationships,such as symbiosis and antagonism.It also delves into the mechanisms by which microbial communities produce flavor compounds,such as acids,esters,alcohols,aldehydes,ketones,and nitrogenous compounds,through metabolic activities.Furthermore,it discusses the impact of factors such as raw materials,environment,and fermentation processes on microbial communities and flavor formation.This study aims to provide theoretical support for the flavor regulation,quality improvement,and inheritance and development of traditional fermentation techniques.
traditional fermented foodsmicrobial communitiesflavor formationinteractions
万方数据
维普
