Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09

Natto is a high-value fermented soybean produced by B. subtilis. However, B. subtilis produces a pungent amine odor. This study compared the volatile organic compounds (VOCs), free amino acids (FAAs) and biogenic amines (BAs), nattokinase (NK) of natto made by two-strain fermentation with Bifidobact...

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Detalles Bibliográficos
Autores principales: Zhang, Qifeng, Lan, Guangqun, Tian, Xueyi, He, Laping, Li, Cuiqin, Tao, Han, Zeng, Xuefeng, Wang, Xiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455604/
https://www.ncbi.nlm.nih.gov/pubmed/36076859
http://dx.doi.org/10.3390/foods11172674

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455604/
https://www.ncbi.nlm.nih.gov/pubmed/36076859
http://dx.doi.org/10.3390/foods11172674

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