ArticleFoods (Basel, Switzerland)2023
Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Effects of Electrolyzed Functional Water Combined with Modified Atmosphere Storage on Postharvest Quality of Arrow Bamboo Shoots.Foods (Basel, Switzerland) · 2026Article
- Metagenomic insights reveal β-glucosidase-producing lactic acid bacteria from Miyamikhri with taxiphyllin degradation potential.Scientific reports · 2026Article
- Article
- Microbial succession drives flavor development in low-salt fermented bamboo shoots: A correlation analysis of physicochemical dynamics and metabolic pathways.Food chemistry: X · 2025Article
- Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis.Foods (Basel, Switzerland) · 2025Article
- Effects of Lactic Acid Bacteria Fermentation on the Release and Biotransformation of Bound Phenolics in Ma Bamboo Shoots (Foods (Basel, Switzerland) · 2025Article
- Floral aroma improvement via solar withering and shaking in summer green tea: Sensory and analytical insights.Food chemistry: X · 2025Article
- Influence ofFoods (Basel, Switzerland) · 2025Article
- Article
- Expansion of Pleioblastus amarus in tea plantations significantly enhances the appearance and nutritional composition of bamboo shoots but adversely affects palatability.BMC plant biology · 2024Article
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Authors and funding
6 authors.
Funding
Abstract
Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The principal objective of the present research is to elucidate the interplay between the physicochemical attributes, flavor, and microbial compositions of sour bamboo shoots in the process of fermentation. The findings obtained from the principal component analysis (PCA) indicated notable fluctuations in both the physicochemical parameters and flavor components throughout the 28 day fermentation process. At least 13 volatile compounds (OAV > 1) have been detected as characteristic aroma compounds in sour bamboo shoots. Among these, 2,4-dimethyl Benzaldehyde exhibits the highest OAV (129.73~668.84) and is likely the primary contributor to the sour odor of the bamboo shoots. The analysis of the microbial community in sour bamboo shoots revealed that the most abundant phyla were Firmicutes and Proteobacteria, while the most prevalent genera were
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