FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (3): 308-311.

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Multi-start culture for Traditional Chinese ferment food processes

  

  • Received:2011-09-29 Revised:2013-01-14 Online:2013-02-15 Published:2017-12-29

Abstract:

Chinese traditional ferment foods with great variety and special flavor, constitute a major part in food industry. The industrialization process and the standardization of traditional fermented foods may be significantly improved through the use of multi-starter cultures. The paper reviews the research of fermentation with multi-start cultures, and the problems that raised in the production of fermented food with multi-starter cultures were also discussed. The corresponding solutions to these problems were also pointed out, which aimed to provide reference for the traditional food ferment industry.

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