Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation

Gray sufu, a traditional fermented food derived from soybeans, undergoes a complex fermentation process. This study aimed to investigate the dynamics of the microbial community during sufu fermentation and its relationship with key quality characteristics. Through systematic sampling of sufu at diff...

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Detalles Bibliográficos
Autores principales: Zhao, Lei, Liu, Yang, Xu, Qiong, Yu, Yi, Zheng, Guojian, Wang, Yue, Zhang, Qingping, Xu, Xiaoqian, Zhang, Nana, Chu, Jiayue, Zhang, Yuzhu, Sun, Yingyi, Zhao, Qin, Zhang, Yinan, Qu, Qinfeng, Zhong, Jiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379170/
https://www.ncbi.nlm.nih.gov/pubmed/37509859
http://dx.doi.org/10.3390/foods12142767

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379170/
https://www.ncbi.nlm.nih.gov/pubmed/37509859
http://dx.doi.org/10.3390/foods12142767

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