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Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6

Traditional <i>pixian</i> douban is characterized by elevated salt concentrations, often exceeding 12%. Given the established correlation between high-salt diets and various health disorders, the necessity for effective salinity reduction becomes evident. However, the reduction in salt content may r...

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Autori principali: Zirong Gao, Weihong Tao, Xiaolei Ren, Ningbo Qin, Yingxi Chen, Chaofan Ji, Xinping Lin, Yiwei Dai, Sufang Zhang
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2025-12-01
Serie:Foods
Soggetti:
<i>pixian</i> douban
fermentation
low-salt
<i>Paenibacillus polymyxa</i> M17 27-6
volatile compounds
Accesso online:https://www.mdpi.com/2304-8158/14/24/4200
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