Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu-Reference-Cited by-同舟云学术

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Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu

Published:2020-12 Issue: Volume:334 Page:108839
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Yang Jing,Jiang Cuicui,Bao Ruiqi,Liu Mengyang,Lv Jing,Yang Zhaoxia,Xu Wenhuan,Liang Huipeng,Ji Chaofan,Li Shengjie,Zhang Sufang,Lin Xinping

Funder

National Key Research and Development Project

Central Funds Guiding the Local Science and Technology Development, China

National Natural Science Foundation of China

Natural Science Foundation of Liaoning Province

High Level Talents Innovation and Entrepreneurship Project of Dalian

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference38 articles.

1. Fermentation studies on maize during the preparation of a traditional African starch-cake food;Akinrele;J. Sci. Food Agric.,1970

2. Agastache honey has superior antifungal activity in comparison with important commercial honeys;Anand;Sci. Rep.,2019

3. Influence of the simultaneous addition of the protease flavourzyme and the lipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS;Ansorena;J. Agric. Food Chem.,2000

4. Shortening fermentation period and quality improvement of fermented fish, Chouguiyu, by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3;Bao;Front. Microbiol.,2018

5. Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures;Benito;Meat Sci.,2004

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