Back to search

Article

Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation

2024-06-03

Abstract excerpt

Broad bean paste (BBP) is a traditional fermented soy food, and its high salt content not only prolongs the fermentation time but also threatens human health. In this study, three BBP-meju with different salt concentrations were prepared, and the effects of varying salinity on the fermentation process were comprehensively compared. The results showed that salt-reduced fermentation contributed to the accumulation o...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work
1e72c4a0-6e9f-5cd1-8729-5469dab835b5
DOI
10.20944/preprints202406.0090.v1
Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest
Interactive article relationship graphSelect a related publication card to move it into the centre and load its closest explainable connections. Solid lines are source-backed structured connections. Dashed lines are semantic discovery signals and are not scientific evidence.
Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju FermentationDOI 10.20944/preprints202406.0090.v1
The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty AcidsSemantic proximity
Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous FermentationSemantic proximity
Fermentation trip: amazing microbes, amazing metabolismsSemantic proximity
Genomic and phenotypic analysis of stress-tolerant, aroma-producing yeast screened under low-aw, low-moisture content for low-salt chili fermentation.Semantic proximity
Genomic and Phenotypic Evaluation of Safety, Probiotic Potential, and Aroma Production of Saccharomyces cerevisiae FOSU-QQT.Semantic proximity
Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovationSemantic proximity
Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challengesSemantic proximity
Microbial products in terms of isolates, whole-cell biomass, and live organisms as aquafeed ingredients: production, nutritional values, and market potential—a reviewSemantic proximity
Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fishSemantic proximity
Analysis of Bacterial Diversity in Street Food and Its Functional Gene Pathways Based on Metagenomic TechnologySemantic proximity
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case exampleSemantic proximity
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan TeaSemantic proximity
Select a neighboring publication to make it the new centre.