Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu-Reference-Cited by-同舟云学术

Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu

Published:2020-01 Issue:1 Volume:85 Page:165-172
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bao Wenjing¹²,Huang Xiaoning¹²,Liu Jingjing¹³,Han Beizhong¹²,Chen Jingyu¹²^ORCID

Affiliation:

1. Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional EngineeringChina Agricultural Univ. Beijing China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional EngineeringChina Agricultural Univ. Beijing China

3. LibraryBeijing Univ. of Chemical Technology Beijing China

Funder

National Basic Research Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14968

Reference35 articles.

1. Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development

2. Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

3. Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria;Bezerra T. K. A.;LWT‐Food Science and Technology,2016

4. Reducing the influence of the thermally induced reactions on the determination of aroma‐active compounds in soy sauce Using SDE and GC‐MS/O;Feng Y. Z.;Food Analytical Methods,2016

5. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

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