Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation
Yunhao Lu, Linzi Yang, Guohua Yang, Yuanlong Chi, Qiang He
Topics & Concepts
Bacillus amyloliquefaciensFermentationFood scienceGuaiacolBiologyCellulaseChemistryCelluloseEnzymeBiochemistryFermentation and Sensory AnalysisMeat and Animal Product QualityProbiotics and Fermented Foods