Effects of different fermentation methods on the quality of sour cowpea

Effects of different fermentation methods on the quality of sour cowpea

Fresh cowpeas (Vigna unguiculata (Linn.) Walp.) were fermented by three ways: spontaneous fermentation (CK group), inoculation of commercial strains (CS group), inoculation of self-screening direct vat set starter (DVS group). The total acidity, pH of the broth total during fermentation and salinity...

Full description

Saved in:
Bibliographic Details
Main Author: SUN Yu, ZHOU Zhugui, LIU Jian, XIN Ming, LI Changbao, FENG Jinqing, LI Jieming, LI Tianyu, YE Dongqing, LING Dongning
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-02-01
Series:Zhongguo niangzao
Subjects:
sour cowpea|fermentation method|direct vat set starter|quality
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-211.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items