Alternate Title: Correlation analysis of microorganism and volatile flavor substance of the third round fermented grains of Dongniang sauce-flavor Baijiu during fermentation. (English)

المؤلفون: 陈卓, 苏伟, 母应春, 齐琦, 邹恬杏, 任婷婷, 潘和勇, 王家琴

المصدر: China Brewing; 2024, Vol. 43 Issue 5, p32-40, 9p

Alternate Title: Correlation analysis of microorganisms and volatile flavor compounds in gas-producing fermented peppers. (English)

المؤلفون: 付为艺, 苏伟, 母应春, 陈添艳, 尹学东

المصدر: Food & Fermentation Industries; 2/25/2024, Vol. 50 Issue 4, p143-151, 11p

Alternate Title: Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu. (English)

المؤلفون: 林彩霞, 苏 伟, 母应春, 任婷婷, 潘和勇, 王家琴

المصدر: Science & Technology of Food Industry; Nov2023, Vol. 44 Issue 21, p127-136, 10p

مصطلحات موضوعية: MICROBIAL diversity, FLAVOR

Alternate Title: Analysis of microbial community and volatile metabolites during the fourth round fermented grains fermentation of Dongniang sauce-flavor Baijiu. (English)

المؤلفون: 邹恬杏, 苏伟, 母应春, 任婷婷, 潘和勇, 王家琴

المصدر: China Brewing; 2023, Vol. 42 Issue 6, p64-71, 8p

مصطلحات موضوعية: BACTERIAL metabolites, MICROBIAL diversity, FOOD aroma, NUCLEOTIDE sequencing, METABOLITES, ESTERS

Alternate Title: Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper. (English)

المؤلفون: 陈添艳, 苏 伟, 母应春, 尹学东

المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 6, p180-189, 10p

مصطلحات موضوعية: BAMBOO shoots, PEARSON correlation (Statistics), PRINCIPAL components analysis, MICROBIAL diversity, NUCLEOTIDE sequencing, PHYTOPATHOGENIC bacteria

Alternate Title: Correlation between Microorganisms and Volatile Flavor Compounds Stage of Chopped Pepper with Ginger Shreds during Post-Ripening. (English)

المؤلفون: 田叶新, 母应春, 苏 伟, 尹学东

المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 4, p185-193, 9p

مصطلحات موضوعية: GAS chromatography/Mass spectrometry (GC-MS), MULTIVARIATE analysis, PEARSON correlation (Statistics), NUCLEOTIDE sequencing, ENTEROBACTER, PENICILLIUM, PROTEOBACTERIA

Alternate Title: Differences in Microbial Diversity and Metabolites in Naturally Fermented and Starter Culture-Fermented Mutton Sausages. (English)

المؤلفون: 田海勇, 苏 伟, 母应春, 姜 丽, 赵 驰

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 24, p154-163, 10p

مصطلحات موضوعية: MULTIVARIATE analysis, MICROBIAL metabolites, MICROBIAL communities, NUCLEOTIDE sequencing, LEUCONOSTOC, PENICILLIUM

Alternate Title: Effect of Dendrobium Addition on Microorganism and Flavor of Xiaoqu. (English)

المؤلفون: 陈小琴, 母应春, 苏伟, 姜丽, 赵驰

المصدر: Journal of Chinese Institute of Food Science & Technology; Dec2022, Vol. 22 Issue 12, p290-302, 13p

مصطلحات موضوعية: GAS chromatography/Mass spectrometry (GC-MS), DISCRIMINANT analysis, MICROBIAL communities, BACILLUS (Bacteria), NUCLEOTIDE sequencing, FLAVOR

Alternate Title: Effects of Different Raw Materials on Microbial Community Structure and Diversity in Jiang-flavor Daqu. (English)

المؤلفون: 赵 驰, 苏 伟, 母应春, 郑 璞, 王涵钰

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 10, p133-141, 9p

مصطلحات موضوعية: MULTIVARIATE analysis, FISHER discriminant analysis, DISCRIMINANT analysis, BACTERIAL communities, CLUSTER analysis (Statistics), HORDEUM, BARLEY

Alternate Title: Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham. (English)

المؤلفون: 母 雨, 伟, 母应春

المصدر: Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 8, p221-228, 8p

مصطلحات موضوعية: FISHER discriminant analysis, WATER levels, HAM, FOOD aroma, BACTERIAL communities, SERRATIA