Dynamic Succession of Microbial Communities in Soybean Paste Made with Broomcorn Millet as an Additive and Its Correlation with Flavor and Nutritional Properties during the Brewing Process

Dynamic Succession of Microbial Communities in Soybean Paste Made with Broomcorn Millet as an Additive and Its Correlation with Flavor and Nutritional Properties during the Brewing Process

To obtain a full understanding the quality and microbial characteristics of soybean paste made from a mixture of soybean and broomcorn millet flour, its physicochemical properties (amino nitrogen and nitrite), and total phenols (TP), γ-aminobutyric acid (GABA), free amino acids (FAAs), volatile comp...

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Bibliographic Details
Main Author: MA Lixue, YU Qiaoru, WU Mengna, WANG Xiaoyu, SU Tingting, YANG Xiyuan, LIU Yuhang, YAO Di, WANG Changyuan
Format: Article
Language:English
Published: China Food Publishing Company 2023-12-01
Series:Shipin Kexue
Subjects:
fermentation; soybean paste; broomcorn millet; microbial diversity; flavor composition; quality characteristics
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-024.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-024.pdf

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