Evaluation of Sufu Fermented Using Mucor racemosus M2: Biochemical, Textural, Structural and Microbiological Properties

The quality and safety of sufu fermented using Mucor racemosa M2 was studied and compared with naturally fermented sufu. After 90 days post-fermentation, both naturally fermented and inoculated fermented sufu reached the maturity standard of sufu, and the degree of protein hydrolysis of natural sufu...

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Detalles Bibliográficos
Autores principales: Xie, Yuan, Guan, Ziyu, Zhang, Shitong, Zhang, Jie, Yang, Zhihui, Regenstein, Joe M., Zhou, Peng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138062/
https://www.ncbi.nlm.nih.gov/pubmed/37107500
http://dx.doi.org/10.3390/foods12081706

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138062/
https://www.ncbi.nlm.nih.gov/pubmed/37107500
http://dx.doi.org/10.3390/foods12081706

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