Research Progress on Bioaugmentation Technology for Improving Traditional Chinese Fermented Seasonings
Aiping Liu,
Jie Wu,
Weixin Zhou
et al.
Abstract:Chinese traditional fermented seasonings, essential to the culinary heritage of China, are produced through fermentation, resulting in a diverse range of unique flavors and aromas. The microorganisms involved in fermentation play significant roles in shaping the quality of these traditional fermented seasonings. The production of traditional fermented seasonings is affected by various biological and abiotic factors, presenting challenges concerning product quality and safety. This review investigates the impac… Show more
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