Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds

Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds

To provide new insights into the development and utilization of Douchi artificial starters, three common strains (Aspergillus oryzae, Mucor racemosus, and Rhizopus oligosporus) were used to study their influence on the fermentation of Douchi. The results showed that the biogenic amine contents of th...

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Bibliographic Details
Main Authors:	Aijun Li, Gang Yang, Zhirong Wang, Shenglan Liao, Muying Du, Jun Song, Jianquan Kan
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-01-01
Series:	Food Science and Human Wellness
Subjects:	Douchi Starting strains Non-volatile compounds Volatile compounds Sensory evaluation
Online Access:	http://www.sciencedirect.com/science/article/pii/S2213453023001295

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