Microbial succession and its effect on the formation of umami peptides during sufu fermentation

HIGHLIGHTS

• who: Jieqi Mao and colleagues from the Jinan University, China have published the paper: Microbial succession and its effect on the formation of umami peptides during sufu fermentation, in the Journal: Microorganisms in sufu metabolize and synthesize flavor substances by secreting various kinds of enzymes. Its community composition plays an important role in regulating the flavor of sufu, and is considered to be a key factor in determining the quality of final products (Tan et_al, 2020). In order to evaluate the variation and similarity in microbiome composition at different fermentation stages of sufu, beta diversity was analyzed . . .
  

   

  

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