您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation

文献类型： 外文期刊

作者： Zou, Jinhao 1 ; Xiao, Zeyuan 1 ; Wang, Xuping 1 ; Yang, Huaigu 1 ; Cheng, Jingrong 1 ; Liu, Xueming 1 ; Tang, Daobang 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China

关键词： Fermentation; Compound seasoning; Flavor analysis; Microbial composition

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.4； 五年影响因子：3.2 ）

ISSN： 1226-7708

年卷期： 2024 年

页码：

收录情况： SCI

摘要： Compound fermented seasonings were increasingly favored by consumers. This study using Aspergillus oryzae and soybeans as raw materials to make koji. Lactobacillus plantarum and Pediococcus pentosaceus were used as starters for common fermentation with mature koji and beef to obtain a fermented beef-soybean paste. The physicochemical parameters, volatile flavor compounds, and microbial community of beef-soybean paste during fermentation were determined, and the relationship between flavor changes and microbial community changes was analyzed. Compared to the soybean paste, the addition of beef for fermentation can significantly enhanced the content of protein, amino acid nitrogen, and free amino acids in the compound fermented soybean paste, improved the nutritional and health value of the product. The addition of beef also caused a decrease in pH and total acid content in the compound soybean paste. The flavor changed during the fermentation process of beef-soybean paste were related to the changed in its microbial community.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台