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- W3205267344 abstract "In the process of food fermentation, the change of microbial community has an important influence on the quality and safety of fermented food. In food fermentation, using modern biotechnology to analyze the types and characteristics of microorganisms, as well as studying the interaction between microorganisms to develop the application of compound microbial inoculums, can give food diversified flavor and improve the stability of industrial production. In this paper, recent domestic and foreign research relating to the design and process optimization of compound microbial inoculums, and application in the fermentation of traditional foods and aquatic products are summarized. The development prospect of food fermentation in fermentation foods are forecasted." @default.
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- W3205267344 date "2021-10-11" @default.
- W3205267344 modified "2023-09-28" @default.
- W3205267344 title "Design and Application of Compound Microbial Inoculums in Food Fermentation" @default.
- W3205267344 doi "https://doi.org/10.13386/j.issn1002-0306.2020090103" @default.
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