Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China

Author:

Xie Shuangyu,Li Zhi,Sun BoORCID,Zhang Yu

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference59 articles.

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2. Analysis of taste characteristics and microbial diversity of naturally fermented soybean paste;An;J. Chin. Inst. Food Sci. Technol.,2020

3. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China;An;Food Chem.,2021

4. Study on quality change of seafood soybean paste during fermentation;Bian;China Condiment,2019

5. Safety and efficacy of salt substitution with a low sodium-potassium enriched dietary salt in patients with heart failure with reduced ejection fraction: a pilot study;Bistola;Clinical Nutrition ESPEN,2020

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