Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality

In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran cupi. Analysis of the microbial composition of cupei showed that Aspergillus, Saccharomyces, Wickerhamomyces, Rhizopus, Lactobacillus, and Acetobacter are the primary genera involved in fermentation. The add...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Yinghao Yuan, Xiaoyan Hou, Yuli Lei, Qisheng Zhang, Dongdong Wang, Kaidi Hu, Aiping Liu, Ning Zhao, Jun Cong, Qin Li, Shuliang Liu, Jianlong Li
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Elsevier 2025-05-01
סדרה:	Food Chemistry: X
נושאים:	Sichuan bran vinegar Compound Funga brans koji Solid state fermentation Microbial community Flavor
גישה מקוונת:	http://www.sciencedirect.com/science/article/pii/S2590157525004584
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