Abstract: The optimal temperature and the situation of protease and from mucor and rhizopus were studied. The total acid,free amino acid and nitrogen of amino acid were determined after inoculating singular mucor and rhizopus, to cooked beans during post-fermentation of Labadou. The results showed:the amounts of nitrogen of amino acid and free amino acid were almost the same. And rhizopus could be used even in high temperature. The processing of using rhizopus instead of mucor to make Labadou was feasible in all seasons, the flavor of Labadou and the productivity and the utilization of equipment could be improved.
Publication Year: 2004
Publication Date: 2004-01-01
Language: en
Type: article
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