Optimization of Silkworm Pupae Fermentation by Response Surface Methodology and Products Taste Characteristics Study

To establish an optimized silkworm pupae fermentation process and explore the taste characteristics of the fermented products, the effects of different bacterial species, inoculum amounts, fermentation temperatures, and fermentation times on the amino acid nitrogen content generated by fermented sil...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Fangli QIN, Siyuan WANG, Yuxiao ZOU, Erna LI, Lixia MU, Qingrong LI
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-01-01
Subjects:	silkworm pupae fermentation process optimization taste compounds umami
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020086