Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes)
Ziqi Chen, Xiangjun Fang, Weijie Wu, Hangjun Chen, Yanchao Han, Hailong Yang, Haiyan Gao
Topics & Concepts
UmamiLentinusFermentationFood scienceMushroomChemistryFlavorTasteLactobacillus plantarumAgaricusLactic acidBiologyBacteriaGeneticsBiochemical Analysis and Sensing TechniquesFermentation and Sensory AnalysisAdvanced Chemical Sensor Technologies