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Updated: Jul 5, 2025

Preparation of High-Quality Fermented Fish Product
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揭示了发酵大豆糊中关键风味的形成机制

Yue Xiang1, Binbin Zhou2, Chunyan Jiang3

  • 1School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China.

Food research international (Ottawa, Ont.)
|January 15, 2024
PubMed
概括

发酵大豆 (Pixian Douban) 的风味形成依赖于特定的微生物,如Staphylococcus gallinarum和Aspergillus flavus. 了解这些微生物群落和新陈代谢途径是改善这种受欢迎的中国香料的关键.

关键词:
生产机制的产生机制.关键的风味 关键的味道梅胡梅胡,这是一个令人惊叹的地方.代谢途径 代谢途径转基因组学是指转基因组学.

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