Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on <i>In Silico</i> Analysis and Peptidomics-Reference-Cited by-同舟云学术

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Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics

Published:2024-04-01 Issue: Volume: Page:
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhao Jianhua¹^ORCID,Xie Yuqing¹,Xiang Yue¹,Jiang Chunyan¹,Tang Zhirui¹,Zhao Jie¹,Xu Min¹,Liu Ping¹²,Lin Hongbin¹²,Tang Jie³

Affiliation:

1. School of Food and Bio-engineering, Xihua University, Chengdu 610039, China

2. Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China

3. Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China

Funder

Chongqing Municipal Science and Technology Bureau

Science and Technology Department of Sichuan Province

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c09545

Reference48 articles.

1. Microbial foods for improving human and planetary health

2. Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation

3. Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites

4. Isolation, identification and characterization of taste peptides from fermented broad bean paste

5. Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China

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1. Construction and application of a synthetic microbial community in reduced salinity fermentation of raw-materials based broad bean paste;Food Bioscience;2024-10

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