Microbial and genes diversity analysis: Relationship between starch conversion and carbohydrate metabolism during Niandoubao fermentation via the glutinous proso millet (GPM) process

Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation

“…L. lactis as lactic acid bacteria affect the aroma matrix in fermented food by producing a wide range of important enzymes, including α-glucosidase and acetyl coenzyme A acyltransferase ( Bian et al, 2022 , Smid and Kleerebezem, 2014 , Virdis et al, 2021 ). In our work, a noticeable positive correlation has been observed between L. lactis and esters (e.g., ethyl salicylate, ethyl nonanoate, ethyl acetate) as well as alcohols (e.g., 1-heptanol, 1-octen-3-ol, farnesol, 1-octanol, isobutyl alcohol) ( Fig.…”