Dynamic changes in microbiota during fermentation of bamboo shoots under varying conditions in Guangxi, China
This study shows that various factors, including water-sealing, organic acids, and microbial inoculation, have significant effects on microbial succession and the flavor profile of fermented bamboo shoots. These findings suggest that optimizing these parameters can improve the consistency and flavor quality of the product.
Authors
- Jiasheng Wu (ORCID: https://orcid.org/0000-0002-2515-4677)
- Yang Lü (ORCID: https://orcid.org/0000-0003-1976-8872)
- Xing Fan (ORCID: https://orcid.org/0000-0003-2622-2210)
- Guo-Ping Li
- Rong Qin (ORCID: https://orcid.org/0009-0008-0808-5201)
Institutions
- Guangxi Academy of Agricultural Science (CN)
- Nanning Normal University (CN)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2025-04-16
- DOI
- https://doi.org/10.3389/fmicb.2025.1529935
- Citations
- 2
- Primary Topic
- Bamboo properties and applications
- Type
- article
- Field-Weighted Citation Impact
- 3.50
Funders
- Guangxi University