Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation

Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation

Gray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality characteristics. Through systematic sampling of sufu at diff...

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Bibliographic Details
Main Authors: Lei Zhao, Yang Liu, Qiong Xu, Yi Yu, Guojian Zheng, Yue Wang, Qingping Zhang, Xiaoqian Xu, Nana Zhang, Jiayue Chu, Yuzhu Zhang, Yingyi Sun, Qin Zhao, Yinan Zhang, Qinfeng Qu, Jiang Zhong
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
fermented food
sufu
microbial diversity
biogenic amine
correlation analysis
Online Access:https://www.mdpi.com/2304-8158/12/14/2767

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