Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China.

ABSTRACT: The objective of this study was to explore the effect of red kojis on essential indices of Wanergao. The results showed that red koji-inoculated Wanergao showed higher pH values (4.38 ± 0.06 and 4.39 ± 0.06) and lower TA values (1.61 ± 0.05 and 1.63 ± 0.05) compared to the control group. LAB and yeast in the starter culture group gradually increased to 7.57 ± 0.12, 7.64 ± 0.15 log cfu.g^-1 and 8.59 ± 0.21, 8.64 ± 0.23 log cfu.g^-1, respectively. During fermentation, the dominant microorganism was Lactobacillus plantarum and Saccharomyces cerevisiae. Compared to the Wanergao made using traditional backslopping, the red koji-inoculated Wanergao contained more amylases, EAA and DAA contents compared to the control sample. The red kojis and control samples presented differe

SUBMITTER: Zeng X 

PROVIDER: S-EPMC7590277 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature