Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour

Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour

Pixian Douban (PXDB) is one of the most popular condiments in China due to its unique flavor. Wheat flour that contains abundant nutrients is an important raw material in producing flavors during PXDB fermentation. In this study, wheat flour was substituted with soybean flour and gluten flour that h...

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Bibliographic Details
Main Authors: Min Xu, Yuxin Guo, Xiaoyan Song, Ling Li, Zedong Xu, Jianhua Zhao, Jie Zhao, Hongbin Lin, Shirong Dong, Jing Lu, Wenwu Ding, Ping Liu, Jie Tang
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
PXDB-Meju
Soybean flour
Gluten flour
Metagenomics
Key flavors
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124002302
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