Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang
Danyu Yan, Qi Qi, Linpei Liu, Lei Feng, Peiyi Deng, Zhuo Chen, Yingchun Mu, Wei Su
Topics & Concepts
FermentationFood scienceChemistryMicrobiologyStage (stratigraphy)BiologyPaleontologyBiochemical and biochemical processesFermentation and Sensory AnalysisFungal Biology and Applications