Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste

Dong, Ling; Huang, Qiaolian; Huang, Chi; Wang, Zipeng; Li, Lu; Xuan, Pu; Tang, Yuming; Li, Zhihua; Chen, Fusheng; Rui, Junpeng; Li, Xiangzhen; Li, Jiabao; SCI

机构： Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Sichuan, Peoples R China; Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China; Chinese Acad Sci, Chengdu Inst Biol, Environm Microbiol Key Lab Sichuan Prov;

来源：FOOD CHEMISTRY年份：2017

关键词： Bacterial community succession Metabolites Doubanjiang-meju Food fermentation