Analysis of the Physicochemical Properties and Microbial Diversity of Caishiji Soybean Paste at Different Fermentation Stages-Reference-Cited by-同舟云学术

Analysis of the Physicochemical Properties and Microbial Diversity of Caishiji Soybean Paste at Different Fermentation Stages

Published:2021-04-22 Issue:4 Volume:1 Page:680-688
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

He Ying¹,Mu Dongdong¹^ORCID,Yang Wei²,Jiang Suwei³,Bao Zhe⁴,Wu Xuefeng¹,Zhang Min¹,Cai Jing¹,Zheng Zhi¹,Li Xingjiang¹^ORCID

Affiliation:

1. Key Laboratory for Agricultural Products Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui Province 230009, P.R. China

2. Tianjin Agricultural University, Tianjin 300384, P.R. China

3. Department of Biotechnology and Food Engineering, Hefei University, Hefei, Anhui Province 230601, P.R. China

4. Anhui Caishiji Foods Co. Ltd, Maanshan, Anhui Province 243000, P.R. China

Funder

Ministry of Science and Technology of the People's Republic of China

Anhui Province

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00022

Reference30 articles.

1. Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation

2. Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids

3. Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

4. Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing

5. Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

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