Enhancing the physicochemical and flavor profile of broad bean paste through co-culture fermentation with pigment-producing Bacillus velezensis and Aspergillus oryzae

Food Bioscience 2026

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Authors: Mamin Yue, Qing Zhang, Qing Zhang, Zihan He, Yu Qiu, Xiaomei Cheng, Qiang Zhang, Qiang Zhang, Jie Tang, Weiwei Xiang

DOI: 10.1016/j.fbio.2026.108390

Cited by: 2

References: 47

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods Biofuel production and bioconversion

References 47