风味
食品科学
发酵
化学
脂肪酶
淀粉酶
蛋白酶
乙酸异戊酯
纤维素酶
乳酸菌
酵母菌
纤维素
酵母
生物化学
酶
酿酒酵母
作者
Jie Xu,Ting Zhang,Huitai Chen,Yijie Dai,Zongjun Li,Jia He,Rongfang Ju,Aixiang Hou
出处
期刊:Foods
[MDPI AG]
日期:2024-03-15
卷期号:13 (6): 899-899
被引量:1
标识
DOI:10.3390/foods13060899
摘要
The present study employed Hunan local Tuqu for fermentation and investigated the physicochemical properties, microbial community composition, and volatile flavor compounds of the fermented grains, as well as the correlation between the physicochemical indicators and the microbial community. The findings reveal that the activities of α-amylase and glucoamylase were highest during the initial stages of the fermentation process. The acid protease activity increased to 30.6 U/g on the second day and then decreased. Cellulose and lipase activities both showed an increasing trend. The moisture content increased sharply to 73.41% and then remained relatively stable. The acidity was highest on the eighth day. Fifty genera of bacteria and twenty-two genera of fungi were detected.
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