Meng-Ying Ren

Associations between microbial community succession and volatile flavor dynamics during traditional Huizhou Mao-tofu fermentation

Mao-tofu is a traditional fermented soybean product, yet the relationships between microbial succession and flavor evolution remain poorly understood. This study systematically characterized bacterial and fungal succession alongside volatile flavor changes during traditional Huizhou Mao-tofu fermentation. The initial S...