Li Han

Transcriptomic and metabolic basis of volatile compound dynamics in apricot fermentation

Here, we assessed the capacity of Wickerhamomyces anomalus LY13 to produce natural aroma compounds from apricot residue by combining time-resolved GC-MS profiling with RNA-Seq across five fermentation stages (0, 16, 32, 48, and 64 h). Without genetic engineering, W. anomalus LY13 accumulated five aroma-active v...