Difference in microbial community and taste compounds between Mucor-type and Aspergillus-type Douchi during koji-making.

@article{He2019DifferenceIM,
  title={Difference in microbial community and taste compounds between Mucor-type and Aspergillus-type Douchi during koji-making.},
  author={Bin He and Haoran Li and Zhihong Hu and Yihan Zhang and Min Sun and Shangkun Qiu and Bin Zeng},
  journal={Food research international},
  year={2019},
  volume={121},
  pages={
          136-143
        }
}
Douchi has attracted people's attention because of its unique taste and rich health function. The microbes participated in the koji-making process contribute to taste compounds of Douchi. However, the majority of studies on Douchi focused on their functional components and the microbial community in single type of Douchi during koji-making so far. In the present study, the taste components of Mucor-type and Aspergillus-type Douchi were measured initially and the results showed that the amino… CONTINUE READING

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