Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste

Traditional fermented bean pastes are indispensable seasonings in many East Asian countries. They are produced via hypertonic solutions by spontaneous fermentation. Functional, unknown microbiota carry great risks for food safety and stable quality. Thus, analysis and subsequent utilization of funct...

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Detalles Bibliográficos
Autores principales: Zhang, Lijie, Bao, Yida, Chen, Haifeng, Huang, Jiaquan, Xu, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404569/
https://www.ncbi.nlm.nih.gov/pubmed/32674449
http://dx.doi.org/10.3390/foods9070930

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404569/
https://www.ncbi.nlm.nih.gov/pubmed/32674449
http://dx.doi.org/10.3390/foods9070930

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