Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste.

Bean paste is a traditional Chinese fermented condiment, which is loved by consumers for its pleasant flavor and nutritional properties. However, the microbial communities and related flavor compounds in bean paste remain unclear. We studied the correlation between the core functional microorganisms and flavor compounds in bean paste samples at different fermentation stages.

The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu.

To study the diversity of microbial flora in Hongqu sufu and analyze the characteristics of special flavor compounds, this study took self-made Hongqu sufu as the research object. Dynamic changes in sufu during fermentation were studied. High-throughput sequencing (HTS) was used to analyze changes in the diversity of fungal and bacterial communities during fermentation.

Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum-based fermented grains during the fermentation of Shanxi light-flavored liquor.

In this study, high-throughput technology was used to reveal the core microbial community in sorghum-based fermented grains during different fermentation periods and to quantify the impacts of physicochemical parameters and microbial interspecies relationships on the volatile flavors. Headspace solid-phase microextraction, coupled with gas chromatography-mass spectrometry, was used to select 14 major volatile products with relative content greater than 1% in at least one sample, including three alcohols, one acid, eight esters, and two alkanes. The relative content of alkanes was only high on the first day and continued to decrease during the later fermentation stage.

Preparation, and physicochemical and biological evaluation of chitosan-Arthrospira platensis polysaccharide active films for food packaging.

Active films from chitosan incorporated with Arthrospira platensis polysaccharide (APP) of various ratios (0.0%, 0.5%, and 1.

Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese-Style Sausage.

Unlabelled: This study examined the effect of Spirulina platensis polysaccharides (SPP) at 0.1%, 0.25%, and 0.