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		<title>Microbial Succession Drives the Flavor Journey of Fermented Water Bamboo Shoots</title>
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		<pubDate>Mon, 12 Oct 2026 19:00:32 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[electronic nose]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[flavor formation]]></category>
		<category><![CDATA[free amino acids]]></category>
		<category><![CDATA[GABA]]></category>
		<category><![CDATA[lactic acid bacteria]]></category>
		<category><![CDATA[Lactiplantibacillus plantarum]]></category>
		<category><![CDATA[metagenomics]]></category>
		<category><![CDATA[organic acids]]></category>
		<category><![CDATA[volatile organic compounds]]></category>
		<category><![CDATA[volatilomics]]></category>
		<category><![CDATA[water bamboo shoot]]></category>
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					<description><![CDATA[A combined volatilomics and metagenomics study reveals how staged microbial succession, led by lactic acid bacteria, transforms fresh water bamboo shoots into a flavor-rich fermented food over nine days.]]></description>
		
		
		
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