Accession PRJNA926685
Title A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
Data types Raw sequence reads
Sample scope Multispecies
Description high-throughput sequencing (HTS) analysis revealed that Tetragenococcus was the dominant genera in the whole fermentation process. Moreover, metabolomics analysis showed that the oxidation and degradation of lipids, protein, organic acids and amino acids produced a large number of flavor substances and intermediates, which laid the foundation for the Maillard reaction in term of generating the distinct aroma of the traditional shrimp paste. This work will provide theoretical support for the realization of flavor regulation and quality control in traditional fermented foods.
Organization Jiangsu University
Data Source NCBI

Project Data

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Experiment (18)  show -