Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality

Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality

In this study, we used compound fungal bran koji to enhance the fermentation of Sichuan bran cupi. Analysis of the microbial composition of cupei showed that Aspergillus, Saccharomyces, Wickerhamomyces, Rhizopus, Lactobacillus, and Acetobacter are the primary genera involved in fermentation. The add...

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Bibliographic Details
Main Authors: Yinghao Yuan, Xiaoyan Hou, Yuli Lei, Qisheng Zhang, Dongdong Wang, Kaidi Hu, Aiping Liu, Ning Zhao, Jun Cong, Qin Li, Shuliang Liu, Jianlong Li
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Sichuan bran vinegar
Compound Funga brans koji
Solid state fermentation
Microbial community
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Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004584
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