[Effects of different fermentation conditions on microbial community and chemical composition of Huafengdan Yaomu].

PubMed 2026

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Authors: Qi-Lin Shu, Ya-Yang Gao, Lu Liu, Yan Yang, Yuehua Chen, Yin-Hao Liao, Jian Xu, Yong-Ping Zhang, Guo-Qiong Cao
DOI: 10.19540/j.cnki.cjcmm.20260108.307
Cited by: 1

Abstract

To investigate the effects of different fermentation conditions on the microbial community structure and chemical composition of Huafengdan Yaomu, this study compared the physicochemical properties, microbial composition, and chemical composition under fermentation with controlled temperature and humidity with those under natural fermentation. The results show the darkening of Yaomu color, significant pH changes, and decreases in the contents of total alkaloids and total flavonoids after fermentation(P

Publication details

Journal / source
PubMed
Volume
51
Issue
8
Pages
2220–2229
Publication date
1 April 2026
Language
ZH