Effects of Cold Post-Fermentation Process on Microbial Diversity and Biogenic Amines in Protease-Assisted Fermented <i>sufu</i>

Effects of Cold Post-Fermentation Process on Microbial Diversity and Biogenic Amines in Protease-Assisted Fermented <i>sufu</i>

This study investigated the effects of enzyme-assisted low-temperature cold fermentation on <i>sufu</i>’s microbial diversity, biogenic amine (BA) formation, and physicochemical properties. The results showed that the enzyme-assisted fermentations for both room- and low-temperature group...

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Bibliographic Details
Main Authors: Xiaogang Guo, Kaiyi Chen, Li Chen, Thanh Ninh Le, Minjie Zhao, Haiying Cai
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
<i>sufu</i>
low-temperature post-fermentation
biogenic amines
microbial diversity
enzyme-assisted fermentation
Online Access:https://www.mdpi.com/2304-8158/14/5/735
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