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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| 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 |