Effects of solid-state fermentation with Bacillus subtilis Y4 on the quality of Yibin Yacai

Zou, Yuke; Zhong, Yixin; Zhou, Qian; Chen, Qian; Wu, Yanping; Zhong, Kai; Gao, Hong; Jia, Zhenchao; Xu, Wei; Wei, Shugu; SCI

机构： Sichuan Univ, Coll Biomass Sci & Engn, Chengdu 610065, Peoples R China; Sichuan Univ, Sichuan Univ Hosp, Dept Prevent & Hlth Care, Chengdu 610065, Peoples R China; Agr & Rural Bur Lu Cty, Luzhou 646100, Peoples R China; Sichuan Acad Agr Sci, Ind Crop Res Inst, Chengdu 610300, Peoples R China;

来源：FOOD BIOSCIENCE年份：2023

关键词： Yibin Yacai; Bacillus subtilis Y4; Solid-state fermentation; Flavor -related metabolites; Microbial communities