Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste

Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste

To test the feasibility of inoculated fermentation with lactic acid bacteria for improving the quality of fermented beef-soybean paste, samples prepared by natural and inoculated fermentations with Lactobacillus plantrum (Lp), Pediococcus pentosaceus (Pp) or their mixture (Lp:Pp = 1:1) were comparat...

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Bibliographic Details
Main Author:	ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-12-01
Series:	Shipin Kexue
Subjects:	composite fermented soybean paste; lactic acid bacteria; inoculation; quality; key flavor substances
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-011.pdf
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