Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food
Autor: | Chunzhi Xie, Haiying Zeng, Likang Qin |
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Jazyk: | angličtina |
Rok vydání: | 2018 |
Předmět: | |
Zdroj: | International Journal of Food Properties, Vol 21, Iss 1, Pp 2714-2729 (2018) |
Druh dokumentu: | article |
ISSN: | 1094-2912 1532-2386 10942912 |
DOI: | 10.1080/10942912.2018.1560313 |
Popis: | In this study, the physicochemical, taste, and functional changes in low-salt Sufu paste were investigated during fermentation as enhanced by a mixed starter (Pichia fermentans, Kodamaea ohmeri, and Lactococcus lactis subsp. lactis) and α-ketoglutarate. The total free amino acids increased from 0.02 mg/g dry matter to 12.63 mg/g dry matter, and monosodium glutamate-like was the major free amino acid group (3.89 mg/g dry matter), followed by bitter according to the taste characteristics. Functional components such as γ-aminobutyric acid, riboflavin (VB2), and puerarin significantly increased to 30.96, 4.97, and 12.03 mg/g dry matter, respectively, at the end of post-ripening (p |
Databáze: | Directory of Open Access Journals |
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