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Updated: May 22, 2025

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在毛豆腐发酵过程中,物理化学特性和微生物多样性的动态变化

Dongqi Li1,2, Yaqiong Wan1,2, Xiaohan Zhou3

  • 1Institute of Agro-Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230001, China.

Foods (Basel, Switzerland)
|March 13, 2025
PubMed
概括

这项研究详细介绍了毛豆腐的发酵过程,揭示了纹理,风味化合物和微生物群落的关键变化. 乳酸菌和三子被确定为毛豆腐的关键.

关键词:
这是毛豆腐.生物原氨基胺的生物原氨基胺.自由的氨基酸是自由的氨基酸.微生物社区的微生物社区.

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Fates of Pyruvate01:20

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Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
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