Evaluation of Suanjiangshui Quality in Different Fermentation Methods Based on Biomimetic Technology

• Published in: Shipin gongye ke-ji Vol. 43; no. 13; pp. 125 - 131
• Main Authors: Yao LI, Xiangcong KONG, Xingbo QU, Qiangchuan HOU, Zhuang GUO, Yurong WANG
• Format: Journal Article
• Language: Chinese; English
• Published: The editorial department of Science and Technology of Food Industry 01.07.2022
• Subjects: colorimeter; electronic nose; electronic tongue; pure bacteria fermentation; starters; suanjiangshui

In order to compare and study the quality difference of Suanjiangshui between purebred fermentation and starter fermentation, Lactobacillus fermentum pure-bred fermentation and old brine fermentation were used to make Suanjiangshui, and the sensory quality was detected by bionic equipment such as el...