Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation

Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation

A comparison between artificially inoculated Mao-tofu (CC) and naturally fermented Mao-tofu (MM) indicated that artificially adding Mucor plasmaticus to Mao-tofu dramatically enhanced the essential amino acid (EAA) content, as well as umami and sweet amino acids. Gas chromatography-tandem mass spect...

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Bibliographic Details
Main Authors: Tongwei Guan, Shiyu Fu, Xiaotian Wu, Hao Yu, Ying Liu
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Mao-tofu
Amino acids
Volatile profile
Bacterial community
PacBio sequencing
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000208

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http://www.sciencedirect.com/science/article/pii/S2590157524000208

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