{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T17:57:50Z","timestamp":1792000670575,"version":"4.4.0"},"reference-count":57,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100004858","name":"Sichuan University of Science and Engineering","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004858","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2026,4]]},"DOI":"10.1016\/j.fm.2025.104983","type":"journal-article","created":{"date-parts":[[2025,11,19]],"date-time":"2025-11-19T22:10:07Z","timestamp":1763590207000},"page":"104983","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":4,"special_numbering":"C","title":["Functional division of labor within defined yeast consortia drives flavor formation during early solid-state fermentation of sichuan shai vinegar"],"prefix":"10.1016","volume":"135","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-5960-4368","authenticated-orcid":false,"given":"Jiajie","family":"Zhu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuting","family":"Liao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yulin","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhicheng","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangpeng","family":"Kong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suyi","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chuan","family":"Song","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qixu","family":"Fu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xianbin","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruiqi","family":"Xue","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuemei","family":"Shi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaomei","family":"Tian","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rong","family":"Cao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianming","family":"You","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"6","key":"10.1016\/j.fm.2025.104983_bib1","doi-asserted-by":"crossref","first-page":"620","DOI":"10.1002\/elsc.201600208","article-title":"A simple method for the measurement of metabolic heat production rates during solid-state fermentations using beta-carotene production with Blakeslea trispora as a model system","volume":"17","author":"Altwasser","year":"2017","journal-title":"Eng. Life Sci."},{"issue":"9","key":"10.1016\/j.fm.2025.104983_bib2","doi-asserted-by":"crossref","DOI":"10.3390\/foods7090147","article-title":"Effects of pure and mixed autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on fermentation and volatile compounds of narince wines","volume":"7","author":"Arslan","year":"2018","journal-title":"Foods"},{"issue":"3","key":"10.1016\/j.fm.2025.104983_bib3","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1007\/s00449-019-02237-z","article-title":"Enzymatic saccharification of banana peel and sequential fermentation of the reducing sugars to produce lactic acid","volume":"43","author":"Aurora Martinez-Trujillo","year":"2020","journal-title":"Bioproc. Biosyst. Eng."},{"key":"10.1016\/j.fm.2025.104983_bib4","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2021.101414","article-title":"Screening and evaluation of suitable non-Saccharomyces yeast for aroma improvement of fermented mango juice","volume":"44","author":"Bao","year":"2021","journal-title":"Food Biosci."},{"issue":"1","key":"10.1016\/j.fm.2025.104983_bib5","doi-asserted-by":"crossref","DOI":"10.3390\/foods10010013","article-title":"The important contribution of non-saccharomyces yeasts to the aroma complexity of wine: a review","volume":"10","author":"Borren","year":"2021","journal-title":"Foods"},{"issue":"10","key":"10.1016\/j.fm.2025.104983_bib6","doi-asserted-by":"crossref","DOI":"10.1093\/jambio\/lxae257","article-title":"Pyruvate stimulates transamination of leucine into \u03b1-ketoisocaproic acid and supports 3-methylbutanal production by Lactococcus lactis","volume":"135","author":"Brandsma","year":"2024","journal-title":"J. Appl. Microbiol."},{"issue":"9","key":"10.1016\/j.fm.2025.104983_bib7","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0025147","article-title":"Phenotypic landscape of Saccharomyces cerevisiae during wine fermentation: evidence for origin-dependent metabolic traits","volume":"6","author":"Camarasa","year":"2011","journal-title":"PLoS One"},{"issue":"2","key":"10.1016\/j.fm.2025.104983_bib8","doi-asserted-by":"crossref","DOI":"10.1093\/femsyr\/foy122","article-title":"Genetic engineering of ehrlich pathway modulates production of higher alcohols in engineered Yarrowia lipolytica","volume":"19","author":"Celinska","year":"2019","journal-title":"FEMS Yeast Res."},{"issue":"12","key":"10.1016\/j.fm.2025.104983_bib9","doi-asserted-by":"crossref","first-page":"2816","DOI":"10.1111\/1750-3841.13969","article-title":"Characterization of volatile sulfur compounds in moutai liquors by headspace solid-phase microextraction gas chromatography-pulsed flame photometric detection and odor activity value","volume":"82","author":"Chen","year":"2017","journal-title":"J. Food Sci."},{"key":"10.1016\/j.fm.2025.104983_bib10","first-page":"23","article-title":"Research progress of tartaric acid stabilization on wine characteristics","volume":"-X","author":"Cui","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2025.104983_bib11","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.jchromb.2019.03.001","article-title":"Isotope dilution method for determination of vitamin B2 in human plasma using liquid chromatography-tandem mass spectrometry","volume":"1113","author":"Diniz","year":"2019","journal-title":"J. Chromatogr., B: Anal. Technol. Biomed. Life Sci."},{"issue":"4","key":"10.1016\/j.fm.2025.104983_bib12","doi-asserted-by":"crossref","DOI":"10.1128\/jb.00563-21","article-title":"Zymomonas mobilis ZM4 utilizes an NADP+-dependent acetaldehyde dehydrogenase to produce acetate","volume":"204","author":"Felczak","year":"2022","journal-title":"J. Bacteriol."},{"key":"10.1016\/j.fm.2025.104983_bib13","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2022.109594","article-title":"Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type baijiu fermentation","volume":"369","author":"Gao","year":"2022","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2025.104983_bib14","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114546","article-title":"Investigation of the formation of furfural compounds in Apple products treated with pasteurization and high pressure processing","volume":"190","author":"Gao","year":"2024","journal-title":"Food Res. Int."},{"issue":"3","key":"10.1016\/j.fm.2025.104983_bib15","doi-asserted-by":"crossref","DOI":"10.1093\/femsyr\/fov009","article-title":"Saccharomyces Cerevisiae: a nomadic yeast with no niche?","volume":"15","author":"Goddard","year":"2015","journal-title":"FEMS Yeast Res."},{"issue":"6","key":"10.1016\/j.fm.2025.104983_bib16","doi-asserted-by":"crossref","first-page":"1449","DOI":"10.1111\/1751-7915.12770","article-title":"Wine secondary aroma: understanding yeast production of higher alcohols","volume":"10","author":"Gonzalez","year":"2017","journal-title":"Microb. Biotechnol."},{"issue":"4","key":"10.1016\/j.fm.2025.104983_bib17","doi-asserted-by":"crossref","DOI":"10.1093\/femsyr\/fox035","article-title":"Pathway engineering for the production of heterologous aromatic chemicals and their derivatives in Saccharomyces cerevisiae: bioconversion from glucose","volume":"17","author":"Gottardi","year":"2017","journal-title":"FEMS Yeast Res."},{"issue":"2","key":"10.1016\/j.fm.2025.104983_bib18","doi-asserted-by":"crossref","first-page":"184","DOI":"10.1016\/j.ab.2008.04.011","article-title":"Enzymatic activity of immobilized enzyme determined by isothermal titration calorimetry","volume":"378","author":"Henzler","year":"2008","journal-title":"Anal. Biochem."},{"key":"10.1016\/j.fm.2025.104983_bib19","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2019.100037","article-title":"Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: new routes in the amino acid degradation pathways initiated by lipid oxidation products","volume":"2","author":"Hidalgo","year":"2019","journal-title":"Food Chemistry-X"},{"key":"10.1016\/j.fm.2025.104983_bib20","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1016\/j.jmva.2018.06.002","article-title":"Asymptotic performance of PCA for high-dimensional heteroscedastic data","volume":"167","author":"Hong","year":"2018","journal-title":"J. Multivariate Anal."},{"key":"10.1016\/j.fm.2025.104983_bib21","article-title":"In vitro characterization and identification of potential probiotic yeasts isolated from zaopocu, a traditional fermented dregs vinegar from Hainan island","author":"Huang","year":"2024","journal-title":"Probiotics Antimicrob. Proteins"},{"issue":"1","key":"10.1016\/j.fm.2025.104983_bib22","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1007\/BF00395898","article-title":"Pyruvate degradation via pyruvate formate-lyase (EC 2.3.1.54) and the enzymes of formate fermentation in the green alga Chlorogonium elongatum","volume":"163","author":"Kreuzberg","year":"1985","journal-title":"Planta"},{"key":"10.1016\/j.fm.2025.104983_bib23","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115080","article-title":"Investigating the temporal evolution of physicochemical attributes and flavorome profiles in sichuan shai vinegar utilizing diverse aging techniques","volume":"196","author":"Li","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2025.104983_bib24","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113742","article-title":"Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar","volume":"175","author":"Li","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2025.104983_bib25","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2023.100460","article-title":"Investigating the mechanism of the flavor formation in sichuan sun vinegar based on flavor-orientation and metagenomics","volume":"6","author":"Li","year":"2023","journal-title":"Curr. Res. Food Sci."},{"key":"10.1016\/j.fm.2025.104983_bib26","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.fm.2016.09.004","article-title":"Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis","volume":"61","author":"Li","year":"2017","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2025.104983_bib27","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2024.104718","article-title":"Analyzing fungal community succession and its correlation to flavor compounds in the cupei fermentation process of sichuan shai vinegar","volume":"128","author":"Li","year":"2025","journal-title":"Food Microbiol."},{"issue":"11","key":"10.1016\/j.fm.2025.104983_bib28","doi-asserted-by":"crossref","first-page":"923","DOI":"10.1016\/j.idairyj.2004.02.010","article-title":"Esters and their biosynthesis in fermented dairy products: a review","volume":"14","author":"Liu","year":"2004","journal-title":"Int. Dairy J."},{"issue":"9","key":"10.1016\/j.fm.2025.104983_bib29","doi-asserted-by":"crossref","DOI":"10.3390\/nano9091291","article-title":"Colorimetric determination of the activity of starch-debranching enzyme via modified tollens' reaction","volume":"9","author":"Luo","year":"2019","journal-title":"Nanomaterials"},{"issue":"1","key":"10.1016\/j.fm.2025.104983_bib30","doi-asserted-by":"crossref","DOI":"10.1186\/s40538-022-00303-5","article-title":"Protease-producing lactic acid bacteria with antibacterial properties and their potential use in soybean meal fermentation","volume":"9","author":"Ma","year":"2022","journal-title":"Chem. Biol. Technol. Agric."},{"issue":"2","key":"10.1016\/j.fm.2025.104983_bib31","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.tibs.2024.12.001","article-title":"Crabtree effect in yeast: a phosphate tug-of-war between fermentation and respiration","volume":"50","author":"Manoj","year":"2024","journal-title":"Trends Biochem. Sci."},{"issue":"3","key":"10.1016\/j.fm.2025.104983_bib32","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0151894","article-title":"Availability of amino acids extends chronological lifespan by suppressing hyper-acidification of the environment in Saccharomyces cerevisiae","volume":"11","author":"Maruyama","year":"2016","journal-title":"PLoS One"},{"issue":"4","key":"10.1016\/j.fm.2025.104983_bib33","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1111\/j.1472-765X.2011.03133.x","article-title":"Comparison of media formulations used to selectively cultivate dekkera\/brettanomyces","volume":"53","author":"Morneau","year":"2011","journal-title":"Lett. Appl. Microbiol."},{"issue":"3","key":"10.1016\/j.fm.2025.104983_bib34","doi-asserted-by":"crossref","first-page":"577","DOI":"10.1007\/s10482-012-9842-8","article-title":"Selection and characterization of a newly isolated thermotolerant Pichia kudriavzevii strain for ethanol production at high temperature from cassava starch hydrolysate","volume":"103","author":"Napatchanok","year":"2013","journal-title":"Antonie Leeuwenhoek"},{"issue":"5","key":"10.1016\/j.fm.2025.104983_bib35","doi-asserted-by":"crossref","first-page":"2079","DOI":"10.1007\/s00253-018-09603-z","article-title":"Microbial production of butyl butyrate, a flavor and fragrance compound","volume":"103","author":"Noh","year":"2019","journal-title":"Appl. Microbiol. Biotechnol."},{"issue":"4","key":"10.1016\/j.fm.2025.104983_bib36","doi-asserted-by":"crossref","DOI":"10.3390\/fermentation7040240","article-title":"Impact of yeast selection on volatile phenol levels of wines produced from smoked-exposed juice","volume":"7","author":"Plessis","year":"2021","journal-title":"Fermentation"},{"issue":"2","key":"10.1016\/j.fm.2025.104983_bib37","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1016\/j.synbio.2024.02.004","article-title":"Construction of an alternative NADPH regeneration pathway improves ethanol production in Saccharomyces cerevisiae with xylose metabolic pathway","volume":"9","author":"Qiu","year":"2024","journal-title":"Synth. Syst. Biotechnol."},{"key":"10.1016\/j.fm.2025.104983_bib38","doi-asserted-by":"crossref","first-page":"22","DOI":"10.3389\/fnins.2015.00022","article-title":"Lactate is always the end product of glycolysis","volume":"9","author":"Rogatzki","year":"2015","journal-title":"Front. Neurosci."},{"issue":"9","key":"10.1016\/j.fm.2025.104983_bib39","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1002\/yea.3029","article-title":"The yeast Wickerhamomyces anomalus AS1 secretes a multifunctional exo-beta-1,3-glucanase with implications for winemaking","volume":"31","author":"Schwentke","year":"2014","journal-title":"Yeast"},{"key":"10.1016\/j.fm.2025.104983_bib40","doi-asserted-by":"crossref","DOI":"10.1016\/j.chroma.2019.460445","article-title":"Separation of enantiomers of chiral sulfoxides in high-performance liquid chromatography with cellulose-based chiral selectors using acetonitrile and acetonitrile-water mixtures as Mobile phases","volume":"1609","author":"Shedania","year":"2020","journal-title":"J. Chromatogr., A"},{"issue":"6","key":"10.1016\/j.fm.2025.104983_bib41","doi-asserted-by":"crossref","first-page":"2479","DOI":"10.1007\/s00253-016-8001-y","article-title":"Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae","volume":"101","author":"Shekhawat","year":"2017","journal-title":"Appl. Microbiol. Biotechnol."},{"issue":"1","key":"10.1016\/j.fm.2025.104983_bib42","doi-asserted-by":"crossref","first-page":"781","DOI":"10.1038\/s41467-024-45011-w","article-title":"Compositional and temporal division of labor modulates mixed sugar fermentation by an engineered yeast consortium","volume":"15","author":"Shin","year":"2024","journal-title":"Nat. Commun."},{"key":"10.1016\/j.fm.2025.104983_bib43","first-page":"1","article-title":"Maillard reaction precursors and arabica coffee (coffea Arabica L.) beverage quality","volume":"1","author":"Soares","year":"2023","journal-title":"Food and Humanity."},{"issue":"12","key":"10.1016\/j.fm.2025.104983_bib44","doi-asserted-by":"crossref","first-page":"1718","DOI":"10.1093\/bbb\/zbac162","article-title":"Efficient enzymatic production of benzaldehyde from l-phenylalanine with a mutant form of 4-hydroxymandelate synthase","volume":"86","author":"Takakura","year":"2022","journal-title":"Biosci. Biotechnol. Biochem."},{"issue":"4","key":"10.1016\/j.fm.2025.104983_bib45","first-page":"308","article-title":"Nitrogen content in craft malts: effects on total ester concentration in beer","volume":"78","author":"Thompson-Witrick","year":"2020","journal-title":"J. Am. Soc. Brew. Chem."},{"issue":"9","key":"10.1016\/j.fm.2025.104983_bib46","doi-asserted-by":"crossref","DOI":"10.3390\/foods14091608","article-title":"Exploring the potential of Torulaspora delbrueckii, Starmerella bacillaris, and Saccharomyces cerevisiae as a probiotic starter for craft beer production","volume":"14","author":"Vrinceanu","year":"2025","journal-title":"Foods"},{"issue":"13","key":"10.1016\/j.fm.2025.104983_bib47","doi-asserted-by":"crossref","first-page":"6085","DOI":"10.1007\/s00253-014-5691-x","article-title":"High temperature stimulates acetic acid accumulation and enhances the growth inhibition and ethanol production by Saccharomyces cerevisiae under fermenting conditions","volume":"98","author":"Woo","year":"2014","journal-title":"Appl. Microbiol. Biotechnol."},{"issue":"2","key":"10.1016\/j.fm.2025.104983_bib48","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1007\/s00203-023-03784-6","article-title":"Microbial characterization of sichuan baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts","volume":"206","author":"Wu","year":"2024","journal-title":"Arch. Microbiol."},{"key":"10.1016\/j.fm.2025.104983_bib49","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110400","article-title":"Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar","volume":"145","author":"Wu","year":"2021","journal-title":"Food Res. Int."},{"issue":"1","key":"10.1016\/j.fm.2025.104983_bib50","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1080\/21655979.2019.1586053","article-title":"Utilization of acid hydrolysate of recovered bacterial cell as a novel organic nitrogen source for L-tryptophan fermentation","volume":"10","author":"Xu","year":"2019","journal-title":"Bioengineered"},{"key":"10.1016\/j.fm.2025.104983_bib51","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1016\/j.foodchem.2019.05.004","article-title":"Identification of dihydro-\u03b2-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom","volume":"293","author":"Xu","year":"2019","journal-title":"Food Chem."},{"issue":"6","key":"10.1016\/j.fm.2025.104983_bib52","doi-asserted-by":"crossref","first-page":"1433","DOI":"10.1007\/s10068-024-01784-w","article-title":"Distillation method influences flavor characteristics of soju","volume":"34","author":"Yoon","year":"2025","journal-title":"Food Sci. Biotechnol."},{"issue":"24","key":"10.1016\/j.fm.2025.104983_bib53","doi-asserted-by":"crossref","DOI":"10.3390\/foods11244026","article-title":"Changes in key aroma compounds and esterase activity of monascus fermented cheese across a 30-Day ripening period","volume":"11","author":"Zeng","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fm.2025.104983_bib54","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113640","article-title":"Comparing the metabolite components of sichuan sun vinegar and other kinds of vinegar based on non-targeted metabolomic","volume":"164","author":"Zhang","year":"2022","journal-title":"LWT--Food Sci. Technol."},{"issue":"4","key":"10.1016\/j.fm.2025.104983_bib55","doi-asserted-by":"crossref","first-page":"498","DOI":"10.1007\/s12088-016-0602-8","article-title":"Screening of bacillus strains from sun vinegar for efficient production of flavonoid and phenol","volume":"56","author":"Zhao","year":"2016","journal-title":"Indian J. Microbiol."},{"issue":"10","key":"10.1016\/j.fm.2025.104983_bib56","doi-asserted-by":"crossref","DOI":"10.3390\/molecules22101721","article-title":"Chemotaxonomic classification applied to the identification of two closely-related citrus TCMs using UPLC-Q-TOF-MS-Based metabolomics","volume":"22","author":"Zhao","year":"2017","journal-title":"Molecules"},{"issue":"13","key":"10.1016\/j.fm.2025.104983_bib57","first-page":"166","article-title":"Screening and fermentation attributes of brettanomyces Bruxellensisfrom sichuan shai vinegar","volume":"46","author":"Zhao","year":"2025","journal-title":"Science and Technology of Food Industry"}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002025002655?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002025002655?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T15:33:00Z","timestamp":1773329580000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002025002655"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":57,"alternative-id":["S0740002025002655"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2025.104983","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Functional division of labor within defined yeast consortia drives flavor formation during early solid-state fermentation of sichuan shai vinegar","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2025.104983","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"104983"}}