Microbial succession and its effect on the formation of umami peptides during sufu fermentation

Sufu, a traditional Chinese fermented food, is famous for its unique flavor, especially umami. However, the formation mechanism of its umami peptides is still unclear. Here, we investigated the dynamic change of both umami peptides and microbial communities during sufu production. Based on peptidomi...

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Detalles Bibliográficos
Autores principales: Mao, Jieqi, Zhou, Zhilei, Yang, Hongshun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10149673/
https://www.ncbi.nlm.nih.gov/pubmed/37138594
http://dx.doi.org/10.3389/fmicb.2023.1181588

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10149673/
https://www.ncbi.nlm.nih.gov/pubmed/37138594
http://dx.doi.org/10.3389/fmicb.2023.1181588

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