Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii

Food Research International 2026

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Authors: Shenglan Liao, Yong Li, Jiayao Lin, Xiaoyi Wang, Yunhao Lu, Weiqin Deng, Qiang He, Yuanlong Chi, Zhenghong Xu

DOI: 10.1016/j.foodres.2026.118871

Cited by: 2

References: 48

Fields of Study & Subjects

Polyamine Metabolism and Applications Fermentation and Sensory Analysis Odor and Emission Control Technologies

References 48