Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii.
- 2026-05
- n = 226
- Food research international (Ottawa, Ont.) 232
- Shenglan Liao
- Youming Li
- Jiayao Lin
- Xiaoyi Wang
- Yunhao Lu
- Weiqin Deng
- Qiang He
- Yuanlong Chi
- Zhenghong Xu
- PubMed: 41895950
- DOI: 10.1016/j.foodres.2026.118871
- Moderate evidence
Salt-reduced fermentation of Doubanjiang is often accompanied by quality deterioration and safety concerns related to excessive biogenic amine (BA) accumulation... co-inoculation effectively suppressed and transformed these compounds, thereby ensuring safety and improving flavor quality.
- Effect
- Beneficial
- Effect size
- Moderate