Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao.

Food Chem X · 2025 · PMC12171564 · PMID 40528946

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a decreasing trendno p-value reported

During the fermentation of NPLZ, the concentration of total FAAs showed a decreasing trend from 616.23 ± 16.23 μg/mL to 326.32 ± 5.02 μg/mL, and the species and concentration of FAAs, except Asp, decreased with the increase of fermentation time.

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