Publications by authors named "Daocai Li"
Food Chem X
December 2024
Article Synopsis
- Daocai is a traditional salted pickle from Guizhou, known for its distinct aroma and flavor, which is significantly affected by fermentation temperature.
- The study utilized advanced techniques to analyze the microbial communities and volatile flavor compounds during fermentation in both controlled and uncontrolled temperature environments.
- Results showed that temperature control led to different predominant bacterial genera and a total of 92 volatile flavor compounds, highlighting key bacteria responsible for flavor characteristics in Daocai.
