Microbial Community Composition and Volatile Flavor Substances in Fermented Grass Carp with Rice Wine Lees during Fermentation and Correlation between Them

Microbial Community Composition and Volatile Flavor Substances in Fermented Grass Carp with Rice Wine Lees during Fermentation and Correlation between Them

In order to understand the microbial community composition and the evolution of volatile flavor substances during the fermentation process of grass carp with rice wine less and to explore the possibility of using rice wine mash instead of rice wine lees for the fermentation of grass carp, high-throu...

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Bibliographic Details
Main Author: DUAN Zirui, YANG Xu, CHEN Xiao’e, GUO Quanyou
Format: Article
Language:English
Published: China Food Publishing Company 2025-07-01
Series:Shipin Kexue
Subjects:
fermented grass carp with rice wine lees; high-throughput sequencing; rice wine mash; dominant microbial community; volatile flavor substances
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-013.pdf
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