101. Effects of Leuconostoc mesenteroides on physicochemical and microbial succession characterization of soybean paste, Da-jiang
- Author
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Ping Zhang, Junrui Wu, Dongbing Tao, Pengfei Zhang, and Rina Wu
- Subjects
0106 biological sciences ,biology ,Chemistry ,food and beverages ,04 agricultural and veterinary sciences ,Umami ,biology.organism_classification ,040401 food science ,01 natural sciences ,carbohydrates (lipids) ,Microbial succession ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Starter ,Leuconostoc mesenteroides ,010608 biotechnology ,Fermentation ,Food science ,Nitrite ,Sugar ,Flavor ,Food Science - Abstract
Da-jiang with unique flavor is one of Chinese traditionally fermented soybean foods, which is naturally fermented. However, many shortcomings make it unable to achieve industrial production. At present, development of novel biological starter is one of effective methods to improve production efficiency and product safety. The present study aimed to develop a new da-jiang starter by comparing physicochemical and microbial succession characterization of traditionally fermented da-jiang and da-jiang inoculated Leuconostoc mesenteroides. The results showed that Leuconostoc mesenteroides promoted the accumulation of sugar, fat and protein, eliminated nitrite peak, lighted the color and improved umami significantly (p
- Published
- 2019