Microbial succession drives flavor development in low-salt fermented bamboo shoots: A correlation analysis of physicochemical dynamics and metabolic pathways
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This study investigates the critical role of microbial succession in flavor formation during low-salt (1 % NaCl) fermentation of Jipo bamboo shoots (JPBS). Results demonstrated that texture was significantly correlated with pH and organic acids (p < 0.01), wit... ...
