Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju-Reference-Cited by-同舟云学术

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Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju

Published:2021-05-07 Issue:8 Volume:247 Page:2067-2077
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Ding Wenwu,Liu Yan,Peng Changbo,Ye Xiaoqing,Zhang Manna,Che Zhenming,Liu Yi,Liu Ping,Lin Hongbin,Xu Min

Funder

the Applied Basic Research Programs of Science and Technology Department of Sichuan Province

the Key Project of Xihua University of China

the young plant project of Science and Technology Department of Sichuan Province

the Science and Technology Department of Sichuan Province

the Department of Education of Sichuan Province of China

the Spring Sunshine Plan of the Ministry of Education of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03772-4.pdf

Reference44 articles.

1. Xie M, Wu J, An F, Yue X, Tao D, Wu R, Lee Y (2019) An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China. Food Res Int 115:414–424. https://doi.org/10.1016/j.foodres.2018.10.076

2. Tan X, Lu Y, Lin X, Ni N, He Q, Chi Y (2020) An insight into volatile and non-volatile compounds of Chinese horsebean-chili-paste meju produced by natural brewing and temperature-controlled brewing methods. J Sci Food Agric. https://doi.org/10.1002/jsfa.10860

3. Li Z, Dong L, Huang Q, Wang X (2016) Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste. J Appl Microbiol 120(6):1585–1594. https://doi.org/10.1111/jam.13130

4. Li Z, Rui J, Li X, Li J, Dong L, Huang Q, Huang C, Wang Z, Li L, Xuan P, Tang Y, Chen F (2017) Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste. Food Chem 218:534–542. https://doi.org/10.1016/j.foodchem.2016.09.104

5. Liu P, Xiang Q, Sun W, Wang X, Lin J, Che Z, Ma P (2020) Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste. Food Res Int 137:109513. https://doi.org/10.1016/j.foodres.2020.109513

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