Comparison of quality and microbial community of Doubanjiang by traditional fermentation and industrial fermentation

Comparison of quality and microbial community of Doubanjiang by traditional fermentation and industrial fermentation

In order to investigate the effects of different production processes on the quality of commercial Doubanjiang, using the traditionally fermented Doubanjiang (TFD) and industrially fermented Doubanjiang (IFD) with consistent production cycles as research objects, the microbial community composition...

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Bibliographic Details
Main Author:	WANG Pengyue, DENG Weiqin, WANG Fang, WANG Xinlu, LI Long, WANG Zeliang
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-04-01
Series:	Zhongguo niangzao
Subjects:	doubanjiang\|production process\|flavor characteristics\|quality\|microbial community
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-151.pdf
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