Series-1 (Jul. – Aug. 2024)Jul. – Aug. 2024 Issue Statistics
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| Paper Type | : | Research Paper |
| Title | : | Progress In The Classification, Bacterial Flora And Main Flavor Substances Of Fermented Bean Curd |
| Country | : | China |
| Authors | : | Shuangying Jia || Feng Ji || Xinyu Shi || Mengying Li || Yingjie Mei || Yueqin Xue || Xinhe Zhao |
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: | 10.9790/ 264X-1004010109  |
Abstract: Fermented bean curd is a traditional Chinese fermented food, usually used as an appetizer, side dish, or condiment. During fermentation, compounds such as soybean proteins and fats are hydrolyzed by microbial action to form flavor substances. At the same time, microorganisms are also essential for the food safety of fermented bean curd. In order to comprehensively understand the characteristics and research progress of fermented bean....
Keywords: fermented bean curd; classification; fermentation strains; flavor substances
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