Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea KDF3 and its protease KP3 as adjuncts

Journal of Applied Microbiology

Volumn 116, Issue 4, 2014, Pages 877-889

  Feng, Z ^a   Chen, H ^a   Lv, X T ^a   Deng, H L ^a   Chen, X ^a   Li, J J ^a   Guo, L ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Acceleration; Autochthonous adjunct culture; Kedong sufu; Kocuria rosea; Protease; Proteolysis; Ripening

Indexed keywords

PROTEOLYSIS; SENSORY ANALYSIS; SENSORY PERCEPTION;

ACCELERATED RIPENING; ADJUNCT CULTURES; AUTOCHTHONOI ADJUNCT CULTURE; AUTOCHTHONOUS STARTER CULTURES; KEDONG SUFU; KEY FACTORS; KOCURIA ROSEA; PROTEASE; RIPENING; RIPENING PERIODS;

PILOT PLANTS;

PROTEINASE; AMINO ACID; PEPTIDE; PEPTIDE HYDROLASE;

AMINO ACID; GENETIC ANALYSIS; MATURATION; MICROBIAL COMMUNITY; PHYSICOCHEMICAL PROPERTY; PLANT COMMUNITY; RIPENING; SENSORY SYSTEM;

ACCELERATED RIPENING; ACCELERATION; ARTICLE; CHEESE RIPENING; CHINA; ENZYME ACTIVITY; FERMENTATION TECHNIQUE; KEDONG SUFU; KOCURIA ROSEA; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; SOYBEAN; STARTER CULTURE; CHEMISTRY; ENZYMOLOGY; FERMENTATION; MICROCOCCACEAE; PHYSIOLOGY; SOYBEAN MILK;

KOCURIA ROSEA;

AMINO ACIDS; FERMENTATION; MICROCOCCACEAE; PEPTIDE HYDROLASES; PEPTIDES; SOY MILK;

EID: 84896108484     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12433     Document Type: Article

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