Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)
Ziqi Chen, Haiyan Gao, Weijie Wu, Hangjun Chen, Xiangjun Fang, Yanchao Han, Honglei Mu
Topics & Concepts
UmamiLentinusFermentationFood scienceLactobacillus plantarumFlavorTasteChemistryMushroomAspergillus oryzaeAgaricusLactobacillusBiologyLactic acidBacteriaGeneticsBiochemical Analysis and Sensing TechniquesFood Quality and Safety StudiesFermentation and Sensory Analysis