Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by Rhizopus microsporus, Rhizopus oryzae, and Actinomucor elegans
نویسندگان
چکیده
منابع مشابه
Characterization and Product Innovation of Sufu A Chinese Fermented Soybean Food
Foreword 1. General introduction 2. Review: sufu – a Chinese fermented soybean food 3. Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food 4. Mucoraceous moulds involved in the commercial fermentation of sufu pehtze 5. Microbial changes during the production of sufu – a Chinese fermented soybean food 6. Effects of temperature and relative humidity on growth ...
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ژورنال
عنوان ژورنال: Frontiers in Microbiology
سال: 2021
ISSN: 1664-302X
DOI: 10.3389/fmicb.2021.665826