Comparative analysis of the microbial community and nutritional quality of sufu-Reference-Cited by-同舟云学术

Comparative analysis of the microbial community and nutritional quality of sufu

Published:2021-06-23 Issue:8 Volume:9 Page:4117-4126
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Li Xingjiang¹,He Ying¹,Yang Wei²,Mu Dongdong¹,Zhang Min¹,Dai Yilong³,Zheng Zhi¹^ORCID,Jiang Shaotong¹^ORCID,Wu Xuefeng¹

Affiliation:

1. Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Biological Engineering Hefei University of Technology Hefei, Anhui Province China

2. Tianjin Agricultural University Tianjin China

3. Anhui Bagongshan Bean Foods Product Co. Shouxian China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2372

Reference27 articles.

1. Multiplex PCR identification and culture-independent quantification of Bacillus licheniformis by qPCR using specific DNA markers

2. Torulaspora delbrueckii for secondary fermentation in sparkling wine production

3. Effects of fermented milk treatment on microbial population and metabolomic outcomes in a three-stage semi-continuous culture system

4. Improved ethyl caproate production of Chinese liquor yeast by overexpressing fatty acid synthesis genes with OPI1 deletion

5. Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product

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