Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation

Zhao, Nan; Huang, Yuli; Lai, Haimei; Wang, Yali; Mei, Yuan; Zeng, Xueqing; Yang, Menglu; Li, Huajia; Zhu, Yongqing; Huang, Yuli; Zuo, Yong; Ge, Lihong; Zhao, Jichun; SCI

机构： Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China; Sichuan Normal Univ, Coll Life Sci, Chengdu, Peoples R China; Southwest Univ, Coll Food Sci, Chongqing, Peoples R China;

关键词： Fermented vegetables; Keystone microbiota; Volatile flavor compounds; Pungent-odor compounds; Fragrant-odor compounds; Synthetic microbiota

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