Alterations in Biochemical Characteristics, Flavor, and Microbial Community During the Storage of Suancai.

ABSTRACT: This study examined how storage influences the flavor profile and microbial composition of Suancai. To achieve this, we combined physicochemical measurements with analyses of both volatile and non-volatile metabolites, assessments of microbial diversity, and multivariate statistical modeling. Specifically, we investigated changes in physicochemical parameters, organic acids, amino acids, biogenic amines, volatile compounds, and microbial communities before and after storage. The results revealed that, after one year of storage, the pH and nitrite levels in Suancai decreased significantly, whereas the titratable acidity increased substantially. Among the organic acids, lactic acid and oxalic acid remained dominant both before and after storage. In terms of amino acid composition, glutamic a

SUBMITTER: Xie X 

PROVIDER: S-EPMC12563257 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature