Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation
This study was to investigate dynamic changes of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds of sufu fermented by different starters during sufu fermentation. The results showed that sufu inoculated starter cultures B (MSC-B) consisted o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000454 |