Optimization of fermentation conditions and blending process of fairy bean in North Anhui Province

Optimization of fermentation conditions and blending process of fairy bean in North Anhui Province

Abstract Functional fermentation strains were isolated and screened from traditional fairy beans in northern Anhui. Through technical identification, Bacillus subtilis SXD06 was determined to be the superior fermentation strain, while Wickerhamomyces anomalus YE006 was identified as the optimal arom...

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Bibliographic Details
Main Authors: Qishun Zhu, Jie Yang, Tingting Shen, Qi Zhang, Shoubao Yan
Format: Article
Language:English
Published: SpringerOpen 2024-12-01
Series:AMB Express
Subjects:
Fairy bean
Response surface methodology
Sensory evaluation
Fermentation process
Dispensing technology
Online Access:https://doi.org/10.1186/s13568-024-01805-1
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https://doi.org/10.1186/s13568-024-01805-1

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