Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths

• Aiping Liu,
• Yixue Ou,
• Haojie Shu,
• Tianyu Mou,
• Qin Li,
• Jianlong Li,
• Kaidi Hu,
• Shujuan Chen,
• Li He,
• Jiang Zhou,
• Xiaolin Ao,
• Yong Yang,
• Shuliang Liu

Affiliations

Aiping Liu

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Yixue Ou

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Haojie Shu

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Tianyu Mou

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Qin Li

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Jianlong Li

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Kaidi Hu

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Shujuan Chen

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Li He

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Jiang Zhou

Sichuan Baoning Vinegar Co., Ltd., Langzhong, Sichuan, China

Xiaolin Ao

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Yong Yang

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China

Shuliang Liu

College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China