Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings

Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings

Chinese traditional fermented seasonings, essential to the culinary heritage of China, are produced through fermentation, resulting in a diverse range of unique flavors and aromas. The microorganisms involved in fermentation play significant roles in shaping the quality of these traditional fermente...

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Bibliographic Details
Main Authors: Aiping Liu, Jie Wu, Weixin Zhou, Jianlong Li, Kaidi Hu, Qin Li, Ning Zhao, Yong Yang, Shuliang Liu
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Fermentation
Subjects:
bioaugmentation
fermentation
fermented seasonings
soy sauce
vinegar
Online Access:https://www.mdpi.com/2311-5637/10/3/123

Internet

https://www.mdpi.com/2311-5637/10/3/123

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